Cinnamon Honey Scones Recipe 435

CINNAMON HONEY SCONES

Steps:

• Sift flour, sugar, and cinnamon into a medium bowl and whisk to combine. Put butter cubes into bowl and use your fingertips to break the butter up until there are no large pieces left. Using a spatula, mix in the honey to form a paste.
• Put paste onto a piece of plastic wrap and press it into a 4-inch square. Wrap the square tightly with plastic wrap and put in the freezer until it freezes solid (approximately 2 hours). This can be done up to a week ahead of time and left in the freezer.
• Sift all-purpose flour, cake flour, baking powder, baking soda, and granulated sugar into the bowl of a stand mixer (or use a large bowl if using a hand mixer). Mix with a paddle attachment on the lowest speed until combined.
• Stop the mixer and add the butter. Begin to mix the butter into the flour on the lowest speed until it just begins to incorporate. Increase the speed to low and continue to mix for approximately 3 minutes (or until the butter is broken up and incorporated into the dry mixture). If there are any large butter pieces that haven't incorporated, stop the mixer and break them up with your fingertips.
• Next, turn the mixer to slow and gradually pour in the cream. Add the sour cream and mix for 30 seconds until the dry ingredients are moistened and the dough begins to come together. Scrape the sides and bottom of the bowl as necessary.
• Cut the frozen cinnamon butter paste into ¼-inch cubes and fold them into the mixed dough. Don't worry if they start to break up a little. That will be fine.
• Mound the dough on a large sheet of plastic wrap and use your hands to press the dough into a 7½-by-10-inch block. Straighten the edges as best as you can. This method will make rectangular scones. If you want triangular scones, divide the dough in half and press each half into circles. Cover the shaped dough in plastic wrap and refrigerate for 2 hours, or until firm.
• Once firm, remove from the fridge and cut into rectangles (there should be a total of 12 scones). Place the scones on a sheet pan with space between each of them. Cover the sheet pan with plastic wrap and freeze the dough until solid. If you are not going to bake all of the scones, remove the scones from the baking sheet as soon as they are frozen solid. Wrap them in plastic wrap and put them in a freezer safe container. The scones can remain in the freezer for up to 1 month.
• When ready to bake the scones, preheat the oven to 350°F. Arrange the frozen scones on a sheet pan lined with parchment paper or a silpat with an inch between each scone. This will allow for the edges to get crispier. Bake for 28-30 minutes, or until golden brown.
• While the scones are baking, make the glaze. Stir the butter and honey together in a small saucepan over medium-low heat until the butter and honey combine. Remove from the heat and set aside.
• When the scones come out of the oven, brush the top of each scone with a liberal amount of glaze using a pastry brush. It will soak into the scones while they cool.

CINNAMON CHIP SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
• Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
• Bake in the preheated oven until lightly browned, 15 to 17 minutes.

CINNAMON-HONEY SCONES

Steps:

• Mix flour, baking powder and cinnamon in a medium sized mixing bowl.
• Add room temperature butter and work it in with your hands until mixture is crumbly.
• Add honey, milk and egg. Mix only until combined.
• Drop evenly spaced heaping spoonfuls onto a cookie sheet lined with aluminum foil.
• Bake at 450 degrees F for 15 minutes or until golden brown.