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.