Only good things to say about this scone recipe. There are three scone flavors in the book and this recipe is based off the plain scone recipe which means there are unlimited things you can add to the base. Honestly it is the best scone I have ever tasted and as I write this I still can’t get over how good they are. Using cake flour in this recipe makes the scone texture more crumbly and delicate whereas with all purpose flour, it is more flaky and dense. Note for those wishing to try this, you need to chill/freeze three times over the course of the recipe.
When I first read the title of the recipe I immediately thought of Teddy Grahams. To incorporate the cinnamon honey flavor, you’ll essentially make a compound butter and freeze the block. Then you cut it into little cubes.
The cinnamon honey cubes get added to the plain scone dough and kneaded in when you shape it into a rectangle on your work surface.
I typically use buttermilk in my scones for moisture but this recipe uses a combination of heavy cream and creme fraiche. I find creme fraiche really expensive so I found a recipe and made my own for half the cost, not to mention all I had to do was mix two ingredients together and let them sit.
I was handling my dough very carefully to make sure that the scones stayed tender so the cinnamon honey cubes were chunks in the batter. I would apply more pressure next time when forming the scone block to get the chunks incorporated better and create more of a swirled pattern, just so there is a bit of the flavor in every bite.
After baking, to give the scones a nice sheen a honey butter glaze is brushed on top. I did have a little trouble with honey honey separating out so I had to keep whisking the glaze back together.
So delicious. Not only was the scone crumbly and tender, the outside edges were crisp. I ate one when it was still warm but prefer it completely cooled. I can taste the cinnamon honey flavor better.
Week 12 of the Bouchon Bakery Book Project
Read the Project recap on the Scones
Bake with us!
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