Light, not too sweet cinnamon honey scones are a perfect breakfast treat. A basic scone dough is mixed with homemade cinnamon honey chips.
I love the idea of baking in the morning – the house filled with the smell of cinnamon and my family enjoying some fresh baked goodies. Except it’s the morning. And mornings are, well, morning. Usually rushed. Frequently tired. So baking doesn’t usually fit (more often it’s a simple bowl of granola.) Until I found these scones. They happen to be from the amazing and talented Thomas Keller. As if that doesn’t make them awesome enough, you make them and freeze them. And then you take them out of the freezer and pop them straight into the oven.
So now I can bake in the morning 🙂 I turn the oven on when I get up. While the oven heats, I exercise or pack lunches, then I pop them in the oven and they come out right around the time husband and kiddies get up. The house smells amazing and everybody is happy because mommy made fresh-baked treats. I doubled the recipe and then broke off a chunk of the dough before adding the cinnamon chips. Instead I added some chocolate chips for a treat my girls loved!
These really are best fresh baked, so I take a couple out of the freezer at a time. I wrap the rest on a baking sheet, double wrapped in plastic wrap and they stay for a month or so frozen.
- 30 g (3 tablespoons) all-purpose flour
- 30 g (2½ tablespoons) sugar
- 4 g (1½ teaspoons) ground cinnamon
- 30 g (about 2 tablespoons) cold unsalted butter, cut into ¼-inch pieces
- 20 g (1 tablespoon) honey
- 152 g (1 cup + 1½ tablespoons) all-purpose flour
- 304 g (2¼ cups + 2 tablespoons) cake flour
- 12.5 g (2½ teaspoons) baking powder
- 2.5 g (1/2 teaspoons) baking soda
- 91 g (1/4 cup + 3½ tablespoons) sugar
- 227 g (2 sticks) cold unsalted butter, cut into ¼-inch pieces
- 135 g (1/2 cup + 1½ tablespoons) heavy cream
- 135 g (1/2 cup + 2 tablespoons) creme fraiche
- To make the cinnamon honey chips: Add the flour, sugar, and cinnamon to a medium bowl and whisk to combine. Add the butter and toss until the pieces are coated in the dry ingredients. Use your fingers to pinch the butter into the dry ingredients until no large visible pieces of butter remain. Stir in the honey with a rubber spatula until the mixture forms a smooth paste. Turn the paste out onto a piece of plastic wrap and shape into a 4-inch square. Wrap the mixture and freeze for at least 2 hours (or up to 1 week).
- To make the scones: Sift both flours, the baking powder, baking soda, and sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed briefly, just until combined. Add the butter pieces, and mix on low speed until no large visible pieces remain, about 3 minutes. With the mixer on low, gradually pour in the heavy cream, then add the creme fraiche, and continue mixing for about 30 seconds, or until the dry ingredients are evenly moistened. A rough dough should form around the paddle.
- Turn dough onto a work surface. Remove the cinnamon honey butter from the freezer and cut into ¼-inch chips. Sprinkle them over the dough and knead the dough to incorporate the chips. Some may start to break apart - that's fine!
- Place the dough onto a large piece of plastic wrap and press it together to form a 7½ by 10-inch rectangle, smoothing the top and sides the best you can. Wrap the dough in the plastic wrap, and refrigerate for about 2 hours, or until firm.
- Line a baking sheet with parchment paper. Remove the dough from the refrigerator and using a sharp knife, cut it lengthwise into thirds and crosswise into quarters so you end up with 12 equally sized scones. Transfer them to the prepared baking sheet, leaving ½ to 1-inch of space between them. Cover the baking sheet with plastic wrap and freeze the scones until they are frozen solid – at least 2 hours (the scones can be frozen for up to 1 month at this point).
- Preheat oven to 350 F or 325F convect. Line a baking sheet with parchment paper. Transfer the scones you want to bake from the freezer to the prepared baking sheet, leaving about 1 inch of space between them. Bake for about 28-30 minutes or 20-25 minutes if using convection, or until the scones are golden brown and slightly firm.