This batch was prepared last week for an amazing Independence Day brunch hosted by good friends B&R. Thanks again guys, I had a blast!
|Cinnamon and Honey Scones|
1 1/4 cup all-purpose flour
2 cups + 4 Tbs. cake flour
1 Tbs. baking powder
2 Tbs. cinnamon (plus extra for topping)
1/2 tsp. kosher salt
1/4 cup + 1 Tbs. butter (diced and ice-cold)
2 large eggs, lightly beaten
3/4 cup buttermilk
1/4 cup honey
1 egg yolk
1 Tbs. water
Preheat the oven to 425.
Combine the AP flour, cake flour, baking powder, and cinnamon in a large bowl. Whisk the mixture several times to ensure everything is evenly distributed.
Break up the diced and "ice-cold" butter (I leave mine in the freezer for five minutes before I incorporate it) into the flour mixture. Working quickly, push the butter lumps between your thumb and forefinger in a "snapping" motion, while remaining submerged in the flour mixture. Continue this procedure until the mixture resembles uniform, small gravel.
In a separate bowl combine the eggs, buttermilk, and honey.
Combine the egg-mixture with the flour and butter. Lightly knead the dough just until everything is uniform.
Sprinkle a small amount of flour onto a frozen sheet pan, and gently push the dough by hand until it resembles at rectangle approximately 1/3 inch thick. Either cut the traditional triangles into your dough, or (as in my case) use a circular biscuit cutter to cut the dough into individual portions.
Note-if using the biscuit cutter, you will have leftover dough after the initial cutting operation. Simply reshape the scraps into a similarly uniform rectangle and re-cut.
Place the cut scones onto a baking sheet lined with parchment paper. Combine the egg yolk and water. Brush the surface of the scones with the egg mixture, and sprinkle with turbinado sugar and additional cinnamon.
Bake for approximately 14-15 minutes or until the scones are lightly brown and set (there should not be too much jiggling, but they will harden as they cool)
Eat good food. Drink good beer. And above all, stay classy!