Heureux Printemps, Felice Primavera, Happy Spring! The Cinnamon-Honey Scone

Happy First Day of Spring!  Hoorah, Hip Hip Hoorah!!!!!!!  I am officially in celebratory mode!!!!!!!  Nothing makes me feel better about the emerging season than the arrival of color!  The gray and dead tones that exist from November until around now are just such a downer!  One thing I so look forward to is the emergence of the color of flowers and plants.  (Just in case you didn’t know that.)  It will be just a few weeks till the Forsythia emerge and the riots of yellow are all around us!  The fun has just begun!

Yesterday’s dastardly weather gave way to a breaking out of sunshine and slightly warming temperatures into what I would call a nice early Spring afternoon, didn’t it??  – kind of like Mother Nature decided to give in, just a little bit.  It was a great relief and pleasure to have the uplifting feeling of sun and warmth.  It is really quite amazing to feel the intensity of the warmth from the sun (when it does appear) at this time of year.  I have to pinch myself to remember that we are actually only 3 months from the longest day of sunlight of the year!!!! (Yikes, let’s not think about that.)

Today is a celebration, a herald, a trumpet of congratulations – we made it through one more pathetic season that is Winter.  I am hearing from all my friends about how much they do indeed hate the Winter here in New Jersey!    You know me, I have been in that camp forever.  Anyway, it IS time to turn the page, to start anew and to enjoy all the amazing little signs that are to come.  While the next few weeks will be tricky and little passive-aggressive signs from the resentful Winter will show their hands, we are, formally, through the worst!!!!

And so, what do I think of today?  Planting flowers, baking something great!,  switching gears from thoughts of roasting meats and heavy meals to fresh peas, asparagus, strawberries, rhubarb, spring lamb, new herbs, grilling chicken outside.  Yummmmmmm.

Ok so, I need a recipe for this morning!  There aren’t many days when I am not inspired by Thomas Keller and his Bouchon Bakery.  If you don’t get their feed on Facebook, I highly recommend it.  Their work is nothing short of high art!

I made these this morning for Christin and she said they were great.  They are a very tender and cake-like scone, not the drier and crunchier variety I usually make.  Try these – I don’t think you will be disappointed.  And your house will smell amazing!

CINNAMON HONEY SCONES – Adapted from Bouchon Bakery – as always, thank you Thomas Keller!!!!!!

cinnamon honey cubes: 

• 3 tblsp all purpose flour
• 2 1/2 tblsp granulated sugar
• 2 tsp ground cinnamon
• 1 oz unsalted butter, cubed
• 1 tblsp clover honey

Place flour, sugar and cinnamon in a medium bowl; whisk to combine.  Add butter cubes and work into mixture with your fingers until all visible pieces are incorporated.  Add honey and mix together with a rubber spatula.  Move mixture to a sheet of plastic wrap and roll into a log.  place in freezer until firm.

SCONES:

• 1 cup plus 1 1/2 tblsp all purpose flour
• 2 1/4 cups cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup plus 3 1/2 tblsp granulated sugar
• 1 tsp ground cinnamon
• 8 0z cold unsalted butter cut into cubes
• 1/2 cup plus 1 1/2 tblsp buttermilk
• 1 tsp vanilla extract
• 1/2 cup plus 2 tblsp creme fraiche
• turbinado sugar and heavy cream for sprinkling and brushing
  

 

Place flours, baking powder, baking soda and cinnamon into work bowl of a food processor; pulse to combine.  Add butter and pulse until mixture resembles coarse meal.  Add buttermilk and vanilla and process until just coming together.  Add creme fraiche and process just until combined.  Remove cinnamon/honey log from freezer and cut into 1/2″ pieces.  Cut each piece into 4 pieces.  Add into processor and pulse a few times (like 5 – not looking to break up the pieces).  Turn mixture out onto a work surface.  Bring together with hands.  Move to two pieces of plastic wrap and, with hands, pat into a 6″ x 9″ rectangle.  Move to a baking sheet and refrigerate for at least 1 hour.  Remove from refrigerator and cut into 8 even pieces.  Remove to a baking sheet which has been lined with parchment paper, keeping each piece separated as much as possible.  Brush with heavy cream and sprinkle with turbinado sugar.  Bake in a pre heated 350F oven for 20-30 minutes.  Scones are done when exterior is browned and crusty and they are firm to the touch.  Remove from oven and serve at once.

  

  Silver Teapot from Portobello Road

And now I am off to the Farm to look for some new plants!  The sun is out and I am going outside to celebrate!  Have a wonderful day!