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Cinnamon Honey Scones

These aromatic cinnamon honey scones hail from Bouchon Bakery! They are absolutely decadent, and a delicious way to start the day.

Prep Time
45 mins
Cook Time
45 mins
Chilling Time
6 hrs
Total Time
7 hrs 15 mins
Servings: 12 scones
Calories: 403 kcal
Course: Breakfast , Snacks , Brunch
Cuisine: American , British

Ingredients

Cinnamon Honey Cubes:
  • 3 tablespoons (30 grams) all-purpose flour
  • 2 ½ tablespoons (30 grams) granulated sugar
  • 1 ½ teaspoons (4 grams) ground cinnamon
  • 1 ounces (30 grams) cold unsalted butter, cut into ¼-inch cubes
  • 1 tablespoon (20 grams) clover honey
Plain Scone Dough:
  • 1 cup + 1 ½ tablespoons (152 grams) all-purpose flour
  • 2 ¼ cups + 2 tablespoons (304 grams) cake flour
  • 2 ½ teaspoons (12.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ cup + 3 ½ tablespoons (91 grams) granulated sugar
  • 8 ounces (227 grams) cold unsalted butter, cut into ¼-inch pieces
  • ½ cup + 1 ½ tablespoon (135 grams) heavy cream
  • ½ cup + 2 tablespoons (135 grams) crème fraîche
Honey Butter Glaze:
  • 3 tablespoons + 2 teaspoons (45 grams) clarified butter
  • 1 tablespoon (20 grams) clover honey

Instructions

    Cup of Yum
  1. For the cinnamon honey cubes: Place flour in a medium bowl. Sift in the sugar and cinnamon and whisk to combine. Toss in the butter cubes, coating them in the dry mixture. Using your fingertips, break up the butter until there are no large visible pieces. Using a spatula, mix in the honey to form a smooth paste.
  2. Press the paste into a 4-inch square on a sheet of plastic wrap. Wrap tightly and freeze until solid, about 2 hours. (The paste can be frozen up to 1 week.)
  3. For the scones: Place the all purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine. Stop the mixer, add the butter, and on the lowest setting pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them up by and, and mix just until incorporated.
  4. With the mixer running, slowly pour in the cream. Add the creme fraiche and mix for about 30 seconds until all the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.
  5. Cut the cinnamon honey paste into ¼-inch cubes. Once the scone dough is mixed, mix in the cubes by hand. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and press it into a 7 ½-by-10-inch block, smoothing the top. Press the sides of your hands against the sides of the dough to straighten the edges. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.
  6. Line a baking sheet with parchment paper of silpat. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise into quarters. You will have twelve 2 ½-inch squares. Cover with a plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can be frozen for up to 1 month.)
  7. Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a silpat or parchment paper.
  8. Arrange the frozen scones 1 inch apart on the sheet pan. Bake for 20 to 23 minutes in a convection oven, or 28 to 30 minutes in a standard oven, until golden brown.
  9. For the glaze: Stir the butter and honey together in a butter warmer or a small saucepan over medium-low heat until the butter has melted and combined with the honey.
  10. As soon as you remove the scones from the oven, brush the top with the glaze. Set the sheet pan on a cooling rack and cool completely. The scones are best the day they are baked, but they can be stored in a covered container for 1 day.

Notes

  • Adapted from Bouchon Bakery

Nutrition Information

Serving 1scone Calories 403kcal (20%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 26g (40%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 57mg (19%) Sodium 126mg (5%) Potassium 14mg (0%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories 403

% Daily Value*

Serving 1scone
Calories 403kcal 20%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 26g 40%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 57mg 19%
Sodium 126mg 5%
Potassium 14mg 0%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.