Cinnamon Honey Scones Recipe 435

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CINNAMON HONEY SCONES



Cinnamon Honey Scones image

Provided by Sara Jelinek

Number Of Ingredients 15

3 Tbsp (30g) all-purpose flour
2½ Tbsp (30g) granulated sugar
1½ tsp (4g) ground cinnamon
2 Tbsp (30g) cold, unsalted butter, cut into ¼-inch cubes
1 Tbsp (20g) honey
1¼ cup (152g) all-purpose flour
2½ cups (304g) cake flour
2½ tsp (12.5g) baking powder
½ tsp (2.5g) baking soda
½ cup (91g) granulated sugar
2 sticks (226g) cold, unsalted butter, cut into ¼-inch cubes
½ cup (135g) heavy cream
⅔ cup (135g) sour cream
3½ Tbsp (45g) melted unsalted butter
1 Tbsp (20g) honey

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-HONEY SCONES



Cinnamon-Honey Scones image

This is one of my favorite recipes from my childhood. I always loved to get my hands messy with this one!

Provided by anonymous

Categories     Scones

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
6 tablespoons butter
1 tablespoon honey
1/2 cup milk
1 egg

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.

Nutrition Facts : Calories 271.3, Fat 13.4, SaturatedFat 8.1, Cholesterol 68.6, Sodium 195.1, Carbohydrate 32.1, Fiber 1.1, Sugar 3, Protein 5.6

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