Cinnamon, Honey, & Walnut Scones

Cinnamon, Honey, and Walnut Scones

Scones are delicious in the morning or the afternoon, with coffee or with tea. The pockets of cinnamon honey and the satisfying walnut crunch make these special.

This dough can be made by hand or with a standing mixer. Make sure your butter is cold, especially if you are forming by hand. Cube the butter beforehand and place back in the fridge to chill again before using. With either method be careful to not overwork the dough as it will result in tough scones.

Adapted from Thomas Keller’s Bouchon Bakery.

Makes 12 scones.

For the cinnamon honey cubes:
30 g/ 3 tablespoons all purpose flour
30 g/ 2½ tablespoons sugar
4 g/ 1½ teaspoons cinnamon
30 g/ 1 oz cold unsalted butter, cut into ¼” cubes
20 g/ 1 tablespoon honey

For the scones:
125 g/ 1 cup + 1½ tablespoons all purpose flour
304 g/ 2¼ cups + 2 tablespoons pastry or cake flour
12.5 g/ 2½ teaspoons baking powder
2.5 g/ ½ teaspoon baking soda
91 g/ ¼ cup + 3½ tablespoons sugar
227 g/ 8 oz cold unsalted butter, cut into ¼” cubes
135 g/ ½ cup + 1½ tablespoons heavy cream
135 g/ ½ cup + 2 tablespoons crème fraîche
60 g/ ½ cup walnuts, toasted, chopped, and cooled

For the honey glaze:
45 g/ 3 tablespoons + 2 teaspoons melted butter
20 g/ 1 tablespoon honey

For the cinnamon honey cubes:

Image of Cinnamon Honey Block
Cinnamon Honey Block

Whisk flour, sugar, and cinnamon in a bowl. Add butter and toss, coating in the flour mixture. By hand, break up the butter until there are no visible pieces. Use a spatula to mix into a paste. On a large piece of plastic wrap make a 4 inch square. Wrap and freeze for at least two hours and up to one week. Break into ¼ inch pieces.

For the scones:

Image of Scone Dough with Cinnamon Honey Cubes and Walnuts
Scone Dough with Cinnamon Honey Cubes and Walnuts

With a standing mixer:
Place both flours, baking powder, baking soda, and sugar in the bowl with a paddle attachment. Mix 30 seconds to combine. Add cold butter. Mix at lowest setting until butter is broken up and mixture resembles a coarse crumbly meal. Break up any large remaining pieces by hand. With the mixer running, slowly pour in cream. Add crème fraîche and mix a few seconds until just moistened and starting to come together around the paddle. Add the cinnamon and honey cubes to the bowl along with the toasted walnuts. Scrape down the sides of paddle and bowl, and pulse again.

By hand:
In a large bowl add flours, baking powder, baking soda, and sugar. Whisk to combine. Add cold butter and quickly work in with your fingers until it resembles a coarse crumbly meal. Gradually stir in cream with a spatula. Add crème fraîche and mix until just moistened and starting to come together. Add the cinnamon and honey cubes to the bowl along with toasted walnuts. Gently stir until barely mixed.

Image of Formed Scone Dough
Formed Scone Dough

Remove dough from bowl onto work surface and make a mound. Push it together using the heel of your hand or a pastry scraper. Wrap in plastic and form a 6 inch by 9 inch block, smoothing as much as possible, pressing against the sides. Refrigerate in plastic 2 hours until firm.

 

 

 

Image of Scone Dough Cut into Triangles
Scone Dough Cut into Triangles

Remove dough from fridge. Cut lengthwise into thirds and crosswise in half. Cut each rectangle on the diagonal to make 12 triangles. Cover with plastic and freeze until solid, preferably overnight. Scones can remain frozen up to one month.

 

 

Preheat oven to 175 C/350 F. Line a baking sheet with parchment paper. Place sones at least 1″ apart so they can rise. Bake 25 to 30 minutes until golden brown at edges. Remove to wire rack. Brush honey butter glaze over scones.

Cool completely. Best eaten the day they are baked.

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Cinnamon Honey Walnut Scones
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