Have you ever have one of those weeks? The kind that the weekend just isn’t long enough for you to recover? I think we all have. This past week was one of those for us. Ugh. When the weekend came, I chose to ignore the fact that my children were being total slugs in front of the TV. I ignored my messy house. Instead, I took the time to make these scrumptious Cinnamon Honey Scones.
I’m so glad I did. 🙂
These Cinnamon Honey Scones have a lovely flavor and texture, and are never ever dry. They’re perfect for breakfast any day of the week! I’ll admit that the process is rather long compared to most scone recipes, what you end up with is well worth the effort.
This recipe is essentially a plain cream scone with the addition cinnamon honey butter to the dough. You make and freeze the butter in advance, then add it to the scone dough just before it’s done mixing.
The cake flour in the recipe keeps the scones light! I definitely suggest using the cake flour as written in the recipe. If you’re looking for cake flour and can’t find it in your local grocery store, you can find it online [here].
I like baking my scones on a silpat because they’re convenient for cleanup and keep the bottoms of the scones from getting too dark. If you’re looking to get yourself a silpat for your kitchen, you can find one online [here].
The only other specialty equipment that I use when making these scones is a pizza cutter. While definitely not a necessity in making scones, a pizza cutter does make it easier and more efficient to cut them. If you’d like one, you can get one [here].
I think with school starting, many people are having “one of those weeks” right now. Even though the weekend might not be quite long enough to recover from the week you’ve had, at least there can be yummy scones to help you forget about your mile-long to-do list for awhile. 🙂
Other posts you may like:
Recipe adapted from Bouchon Bakery (link here).
Cinnamon Honey Scones
Cinnamon Honey Cubes:
- 3 Tbsp flour
- 2 1/2 Tbsp sugar
- 1 1/2 tsp ground cinnamon
- 2 Tbsp unsalted butter, cold and cut into 1/4" cubes
- 1 Tbsp honey
- 1 cup flour (all-purpose)
- 2 1/4 cups cake flour (see note)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1 cup unsalted butter, cold and cut into 1/4" cubes (2 sticks)
- 2/3 cup heavy (whipping) cream (plus more for brushing)
- 1/2 cup sour cream
- raw sugar, for sprinkling
For Cinnamon Honey Cubes:
- In a medium bowl, combine sugar and cinnamon.
- Add butter cubes and toss to coat in sugar mixture. Using your fingertips, break up the butter until no large pieces remain.
- Add honey, using a spatula to incorporate until mixture is a smooth paste.
- On a piece of plastic wrap, mold the paste into a 4-inch x 4-inch square. Wrapped tightly, freeze paste until solid, about two hours.
- In the bowl of a stand mixer combine the dry ingredients (flour, cake flour, baking powder, baking soda, and sugar). Mix briefly to combine.
- Add the butter and mix until butter is broken up and incorporated into the dry ingredients.
- With the mixer running, slowly pour in the cream. Add the sour cream and mix until incorporated, just until the dough begins to come together. Scrape down the sides of the bowl and mix again briefly to ensure all ingredients are incorporated.
- Remove the cinnamon honey paste from the freezer and cut into 1/4" cubes. Add to the mixer bowl and mix on low speed until cubes are dispersed throughout the dough. (I like to leave mine in there a few extra seconds so they get smeared around--more bites with honey and cinnamon!)
- Scrape dough onto a piece of plastic wrap and form into a 7.5-inch by 10-inch rectangle. Wrap tightly in plastic and refrigerate until firm, at least two hours.
- Line baking sheet with parchment or silpat (see note). Remove the dough from the refrigerator. Using a knife or pizza cutter (see note), cut the dough lengthwise into thirds and crosswise into quarters, cutting 12 scones. Arrange the scones on the prepared baking sheet.
- Wrap baking sheet in plastic and freeze until scones are frozen solid, at least two hours, but preferably overnight. (At this point you can store the scones in the freezer for up to a month!)
- Preheat oven to 350F. Brush the top of each scone with cream and sprinkle with raw sugar. Bake 20-25 minutes, or until golden.Enjoy!