I’m usually one for pretty simple food.
Not too many complex ingredients or time consuming recipes,
but I have been reading a lot of Thomas Keller ‘s cookbooks (and other great chefs) and am truly inspired to push myself.
Therefore I decided to just “go for it” and
make Thomas Keller’s Cinnamon Honey Scones from Bouchon Bakery.
(I’m hoping to make a lot more of his recipes–steps and ingredients be damned.)
My first recipe from his books are these scones.
I absolutely love scones.
(It’s kind of like a fancy biscuit with fruit or some other type of flavor mixed in it….
and what southerner doesn’t love a biscuit.)
I’ve made other scone recipes in the past,
but this one was completely different and I really enjoyed the texture and ease in which the dough was easy to manipulate.
Now don’t get me wrong, this recipe is a little bit over the top.
But, I was committed.
And when I’m committed to something I go all in.
The final result were some really amazing scones.
They were buttery and sweet with ribbons of cinnamon and honey throughout.
Totally worth the time and preparation.
Cinnamon Honey Scones
(slightly adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel)
For the cinnamon honey cubes:
30 g (3 tablespoons) all-purpose flour
30 g (2 1/2 tablespoons) sugar
4 g (1 1/2 teaspoons) ground cinnamon
30 g (2 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
20 g (1 tablespoon) honey
For the scones:
152 g (1 cup + 1 1/2 tablespoons) all-purpose flour
304 g (2 1/4 + 2 tablespoons) cake flour
12.5 g (2 1/2 teaspoons) baking powder
2.5 g (1/2 teaspoons) baking soda
91 g (1/4 cup + 3 1/2 tablespoons) sugar
227 g (2 sticks) cold unsalted butter, cut into 1/4-inch pieces
135 g (1/2 cup + 1 1/2 tablespoons) heavy cream
135 g (1/2 cup + 2 tablespoons) creme fraiche
For the honey butter glaze:
2 oz. (4 tablespoons) unsalted butter, melted
20 g (1 tablespoons) honey
2 tablespoons sifted powdered sugar** (I added this)
To make the cinnamon honey cubes: 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 a pastry cutter to cut 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 with a 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.
Remove the cinnamon honey butter from the freezer and cut into 1/4-inch pieces. Add them to the bowl with the dough and use a spoon to incorporate them by hand (it’s fine if they start to break up a bit).
Turn the dough onto a large piece of plastic wrap and press it together to form a cohesive mass. Place a second piece of plastic wrap on top, and shape the dough into a 7 1/2 by 10-inch rectangle, smoothing the top and sides the best you can (if the dough becomes soft and difficult to work with, just pop it in the fridge for a few minutes). Wrap the dough in the plastic wrap, and refrigerate for about 2 hour, or until firm. (I froze mine overnight.)
Line a baking sheet with parchment paper. Remove the dough from the freezer and using a sharp knife, cut it lengthwise into thirds and crosswise into quarters so you end up with 12 equally sized scones. (I cut my scones into triangular pieces instead of rectangles for a more traditional look.)
Preheat the oven to 350 degrees. Transfer them to the prepared baking sheet, leaving about 1-inch of space between them. Bake for about 28-30 minutes or until the scones are golden brown and slightly firm.
Meanwhile make the glaze by whisking the butter, honey, and powdered sugar together until combined. When you remove the scones from the oven, immediately brush the tops with the glaze. Sprinkle with additional powdered sugar.
**The book froze the dough an additional time before baking, but I omitted that part because I made the dough the night before and froze.**