Here’s another reason for us to buy the Bouchon Bakery Cookbook! These macarons were the first reason, and now these! Well, it’s safe to say if we every find ourselves near a Bouchon Bakery, we will be making a stop, because these scones are really truly delicious. The texture is cakey and tender on the inside, with a slightly crunchy, buttery exterior. Here and there, the melted honey cinnamon butter bits add bursts of flavor. These are scones that are very likely better than your nearby bakery’s scones, we promise. They’re not lacking in lots of preparation time, but conveniently, they are frozen before baking, so you can prepare them the night before and bake them up fresh for breakfast- who doesn’t want fresh scones in the morning?
Makes 12 scones
Recipe slightly adapted from Pink Parsley, originally from the Bouchon Bakery Cookbook
For the honey-cinnamon butter cubes:
30 g (3 Tbs) all-purpose flour
30 g (2 1/2 tablespoons) sugar
1 1/2 tsp ground cinnamon
30 g (about 2 tablespoons) cold, unsalted butter, cut into 1/4-inch cubes
20 g (1 tablespoon) clover honey
For the scone dough:
152 g (1 cup + 1 1/2 Tbs) all-purpose flour
304 g (2 1/4 cup + 2 Tbs) cake flour
12.5 g (2 1/2 tsp) baking powder
2.5 g (1/2 tsp) baking soda
91 g (1/4 cup + 3 1/2 Tbs) granulated sugar
1/2 teaspoon salt
227 g (8 oz) cold, unsalted butter, cut into 1/4-inch pieces
135 g (1/2 cup + 2 Tbs) heavy cream
135 g (1/2 cup + 2 Tbs) creme fraiche, sour cream, yogurt (we used this), or buttermilk
For the honey butter glaze:
4 tablespoons melted butter
1 tablespoon honey
For the Cinnamon-Honey Cubes:
Place the flour in a medium bowl. Sift in the sugar and cinnamon and whisk to combine. Add the butter cubes, and toss to coat. Using your fingers, break up the butter until no large pieces remain. Mix in the honey using a spatula, mixing until a smooth paste forms.
Press the paste into a 4-inch square on a sheet of plastic wrap. Wrap tightly and freeze until solid, at least 2 hours.
For the scones:
Cut the butter paste into 1/4-inch cubes and chill until ready to use.
Sift the flours, baking powder, baking soda, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest setting for about 15-20 seconds to combine.
Add the butter and, on the lowest setting, pulse to begin incorporating it into the dry ingredients. Increase the speed to low and mix for about 3 minutes, or until no large pieces remain.
With the mixer running, slowly pour in the cream. Add the creme fraiche (or substitute) and mix for about 30 seconds, or just until all the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides of the bowl and the paddle, and pulse a few times to combine.
Using a wooden spoon, stir in the honey-cinnamon butter cubes.
Dump the dough onto a lightly-floured surface. Place the dough between 2 pieces of plastic wrap, and form it into a 7×10 inch block, smoothing the top and straightening the edges. Transfer to a cookie sheet and refrigerate for 2 hours or freeze for about 30 minutes, or until the dough is firm.
Line a baking sheet with parchment paper. Using a sharp knife, cut the block of dough lengthwise into thirds and crosswise into quarters, creating 12 square scones.
Arrange the scones on the prepared baking sheet, leaving a small space between them. Cover with plastic wrap, and freeze until frozen solid, at least 2 hours, but preferably overnight (the scones can be frozen for up to 1 month).
When ready to bake, preheat the oven to 350 degrees. Line a sheet pan with parchment paper, and arrange the scones 1-inch apart. Bake 28 to 30 minutes, or until the scones are cooked through and lightly golden-brown on top.
As the scones bake, whisk together the honey and melted butter. Brush the tops and sides of the scones with the honey butter as soon as you take them out of the oven. Serve while warm. Enjoy!
Side note: The scones are best eaten the day they are made, but can be stored in a plastic container for a couple days!