Facebook, you have let me down.
Because tomorrow, while one of my coworkers is getting married, I will be lugging all of my belongings along with a shiny new set of IKEA furniture up three floors (and for clarification, by “I” I mean The.Boy., and by “lugging” I mean taking an elevator) so that he and I can cohabitate.
Ever and anon.
And yet, whereas the former can be formalized by a simple relationship status change, there is no such analogous update for living together.
I mean, how will any of our dear friends who we haven’t spoken to since we were five (and maybe even a few complete strangers) find out about this key life event if it doesn’t pop up in their facebook feed?
And, even more worrisome, it begs the age-old question of “if something happens without an accompanying facebook update, does it even exist”?
So I am petitioning facebook to create some new relationship statuses.
“Shared bodily fluids with.” “Exchanged keys with.” “Now cohabitating with.” “Has toothbrushes in each other’s apartments with.” “Domestic partners with.” To name a few.
Because honestly..”single”, “it’s complicated”, “in a relationship”, “engaged” and “married” may have sufficed for the 2004-2009 era. But we are in the midst of a new decade with new and increasingly complex interpersonal relationships. And it’s time facebook got with the times, don’t you think?
Anyways, on to the scones. There is no easy tie-in here other than that just as my relationship with The.Boy is evolving (not that my facebook profile will reflect that harumph) so has my relationship with scones.
And it’s all because of Thomas Keller.
For such a long time I avoided making these breakfast treats because I was so afraid they would be dry and, well, boring. And then along he came with his gorgeous tome of a cookbook and these impossibly flaky fluffy cinnamon honey filled wonders, which turned my whole view on the matter upside down.
They’re a bit time consuming in the sense that they take multiple days to make but each step takes no more than about 20 minutes and then it’s a lot of chilling time, so don’t let this daunt you. And in the end, it’s so worth it because these will rock your morning. And your opinion of scones.
And probably not your opinion of facebook. But that’s kind of neither here nor there.
One year ago…Asparagus and Green Pea Risotto with Fresh Herb Tarka
Two years ago…Ravioli Salad with Black Olives and Pepitas
Three years ago…Corn Crepes with BBQ Chicken
Cinnamon Honey Scones
Makes 12 scones, adapted from Bouchon Bakery
For the Cinnamon Honey Cubes:
- 30 grams (3 tbsp) all purpose flour
- 30 grams (2 1/2 tbsp) sugar
- 4 grams (1 1/2 tsp) ground cinnamon
- 30 grams (1 oz) cold unsalted butter, cut into 1/4-inch cubes
- 20 grams (1 tbsp) honey
For the Scones:
- 152 grams (1 cup + 1 1/2 tbsp) all-purpose flour
- 304 grams (2 1/4 cups + 2 tbsp) cake flour
- 12.5 grams (2 1/2 tsp) baking powder
- 2.5 grams (1/2 tsp) baking soda
- 91 grams (1/4 cup + 3 1/2 tbsp) sugar
- 227 grams (8 oz) cold unsalted butter, cut into 1/4-inch pieces
- 135 grams (1/2 cup + 1 1/2 tbsp) heavy cream
- 135 grams (1/2 cup + 2 tbsp) creme fraiche
For the Honey Brown Butter Glaze:
- 45 grams (3 tbsp + 2 tsp) unsalted butter
- 20 grams (1 tbsp) honey
- For the cinnamon honey cubes, place the flour in a medium bowl and whisk in the sugar and cinnamon. Toss in the butter cubes so that they become coated with the flour mixture. Using your fingers, break up the butter until the mixture looks like coarse sand. Mix in the honey, using a spatula, to form a smooth paste.
- Press the paste into a 4-inch square on plastic wrap. Cover completely with plastic wrap and freeze, until solid, about 2 hours or overnight.
- For the scones, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and sugar in the bowl of a stand mixer so that there are no large chunks of flour. Fit the mixer with the paddle attachment and mix it on low for 15 seconds. Stop the mixer and add the butter. On the lowest setting, pulse to begin incorporating the butter. Increase the speed to low and mix for 3 minutes so that the butter becomes incorporated. Break up any large pieces of butter that still remain by hand.
- With the mixer running, slowly pour in the cream. Add the creme fraiche and mix for 30 seconds. All of the dry ingredients should be moistened and the dough should be coming together on the paddle.Scrape down the sides and pulse again to combine.
- Cut the now frozen cinnamon honey paste into 1/4-inch cubes. Remove the bowl from the stand mixer and mix in the cubes by hand. Mound the dough on a work surface and press it together. Place the dough on a piece of parchment paper. Press it into a 7 1/2-inch by 10-inch rectangle, trying to make the top as smooth as possible. Cover with plastic wrap and refrigerate for about 2 hours.
- Line a baking sheet with parchment paper or a silpat. Using a chef’s knife or pizza cutter, cut the dough lengthwise into thirds and crosswise into quarters. Arrange the scones on the prepared baking sheet, leaving some space between them. Cover with plastic wrap and freeze overnight. (Scones can remain in the freezer for up to a month).
- Preheat oven to 350. Arrange the frozen scones 1 inch apart on the baking sheet. Bake for 28-30 minutes, until golden brown.
- For the glaze, heat the butter in a medium, heavy-bottomed skillet over medium-low heat. Cook until it begins to brown and smell nutty, stirring frequently. Remove from heat and stir in the honey.
- As soon as the scones are removed from the oven, brush the tops with the glaze. Let cool on a cooling rack and cool completely.
- Notes – I made these over 3 days. On the night of Day 1, I made the cinnamon honey cubes. On the morning of Day 2, I made the dough and chilled for 2 hours (up to step 5). On the night of Day 2, I cut the dough into rectangles and froze overnight. On the morning of Day 3, I baked and made the glaze.