Bouchon Bakery
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Recipe Review
Zosia from Toronto, ON
Cinnamon bun flavour in a flaky, tender scone.
These fantastic pastries start with a batch of this plain scone dough. Small cubes of a cinnamon-honey-butter mixture are added just before the initial shaping of the dough.
As with the plain scones, this recipe needs to be made in advance; not only is there the refrigeration time of the dough and the freezing of the scones before baking, but the cinnamon-honey mixture needs to be frozen before it’s even added to the dough.
They’re definitely worth the wait…..finished with a honey-butter glaze, these made a delicious brunch treat. A half recipe makes 6 scones but they’re very rich so next time I’ll cut them smaller.
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