Light, not too sweet cinnamon honey scones are a perfect breakfast treat. A basic scone dough is mixed with homemade cinnamon honey chips. Note: I used the measurements not the weights and they turned out great.
Author: adapted from Bouchon by Thomas Keller
Recipe type: Breakfast
Serves: 12 servings
Ingredients
Cinnamon Honey chips
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
Scones
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
Instructions
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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/cinnamon-honey-scones/