From the Garden Café: Honey Scones

Flavored with homemade cinnamon honey butter, the scones above are a sweet spring favorite in the Garden Café. In fact, they're so popular that we've gotten a few requests for the recipe! With Mother's Day brunches on our agendas for Sunday, this week is the perfect time to bake a fresh batch of scones at home. We can't wait to pair these sweet treats with a cup of tea and our favorite jam. Pastry Chef Kara W. shares her recipe, below. 

Honey Scones
Makes approximately 12 scones

Cinnamon Honey Butter
6 tablespoons all-purpose flour
5 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 oz. butter
2 tablespoons honey

Blend all ingredients together until smooth. Place in a square dish and chill overnight. 

Scone Dough
4.5 cups + 4 tablespoons all-purpose flour
1 tablespoon + 2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup + 7 tablespoons granulated sugar
16 oz. unsalted butter, chilled
270 grams heavy cream
270 grams buttermilk
Cinnamon honey butter (see recipe above)
1 egg, beaten
Raw sugar to garnish

Preheat oven to 350°F. Combine all dry ingredients. Cube unsalted butter and cut into dry ingredients until pieces are pea-sized. Add heavy cream and buttermilk, stir until combined. Cube chilled cinnamon honey butter from recipe above and cut into batter. Roll out dough and cut into circles. Let rest in refrigerator before baking. Arrange chilled dough on baking sheet. Egg wash and sprinkle with raw sugar before baking for 15-25 minutes, or until golden brown.