Ever had a scone that wasn't a crumbly dry mess? You know, when you have to swig your coffee, tea, or anything you can reach for in an emergency just to get it down the hatch? Me either. Until now.
I was asking about scones on my Facebook page. I was interested in knowing if people were really into them or not. I had personally never made them at home, but it seemed it was time to actually give it a go. I was offered a recipe by a dear reader, Cathy Pepin, owner of Casa Chocolate Bed and Breakfast. (check her out). She said her guests at the bread and breakfast love her scones, and so I adapted my recipe from hers. You know, I always have to experiment. I made hers exactly as the recipe called for the first time, they were good, but I made them to thin, and they looked like bleh. I was bound to try again!!!
You can see below who enjoyed most of them....*insert oohh's and awww's here, because I know Everybody loves chocolate!*
Anyway, I wanted a little different taste so I added a few things, but kept that same basic recipe. I also wanted mine a bit sweeter. With all that being said, I went for it, and, HALLOOOO perfect scones!
These are moist, and if you don't like moist scones, well, you must be nuts! These are fabulous and I included a bonus, of cinnamon honey butter. I mean do I even need to explain how good THAT makes them? Let's get the party started, shall we?
2 cups flour
1/2 cup brown sugar
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup (1 stick) butter, cubed and frozen
1/3 cup heavy cream
2 tbsp. honey
1 tbsp. water
2 tbsp. cinnamon sugar
Preheat your oven to 400 degrees F.
You can do this by hand, in a food processor or in your stand mixer. I did my food processor the first time, and my stand mixer the second time. (I prefer the mixer) Take your heavy cream and eggs and whisk together in a small bowl, set aside. In your mixer bowl combine flour, brown sugar, baking powder, baking soda, and cinnamon. Let mix completely. Add in frozen (or at the least VERY cold) butter and let mix until your butter is about the size of peas. I had some that were a bit bigger, but hey, it all works. I liked being able to still see bits of butter when I had them on the pan ready to bake. Anyway, when this happens, slowly add in your cream/egg mixture while your mixer is on low. Mix JUST UNTIL COMBINED. The less you work with the dough the better. Just make sure all of the dry ingredients have been soaked up by the liquid. If there happens to be some left in the bottom when you go to turn it out just knead it in a tiny bit. Turn out onto a clean counter and press out into a circle, about 8 or so inches across. You want the dough to be about an inch or more high. There is no need to be meticulous here. Cut into 9 triangles (like a pizza), place on a cookie sheet sprayed with nonstick spray and back 10-12 minutes.
When they are done, mix honey and water and stir. No need for perfection this mixture will just sweeten the top and help the cinnamon sugar stay put! Brush on the tops of the baked scones and then sprinkle cinnamon sugar on top!
Let cool for 5 minutes before removing from the pan. Now for the good part!!
Cinnamon Honey Butter
1 stick (1/2 cup butter) that has been softened
1 tsp cinnamon
2 tsp honey
Combine in a small bowl until all ingredients are mixed up. Serve with scones and refrigerate unused portions!
Enjoy these anytime, they are faaaaantastic!
Your "1st time Sconer" Chefwannabe