I’m starting to have the feeling that juniper kitchen is turning into a baking blog.
I had all these fun savories planned at some point when I first started juniper kitchen, but so many of them are dinner dishes, and with work and life and all, I never have time to shoot them in daylight. I’m also just too cheap to invest in nice photography indoor lighting gadgets – isn’t it just a little ridiculous that a white lightbulb covered with a thin sheet of plastic can cost $100?!
one day I’ll get around to tackling all the savory dishes that I cook but never photograph. but for now, here’s another sweet recipe, a scone elevated to ultra-luxurious levels of decadence by pastry genius sebastian rouxel. (you know if he’s part of thomas keller’s team, he’s gotta be pretty damn amazing.) it’s the best scone I’ve ever eaten, and best of all, they are supposed to be frozen so every time I’m feeling sad or hungry or just in the mood for a yummy scone (which is almost all the time, really), I just pop a couple in the oven and half an hour later, perfect scones!
they do take a while, but they are absolutely worth it. make the full recipe, freeze whatever dough you don’t bake that day, and have scones at your fingertips for months (or for weeks, or when the addiction really kicks in, for days…).
3 tbsp (30g) all-purpose flour
2 1/2 tbsp (30g) granulated sugar
1 1/2 tsp (4g) ground cinnamon
1oz (30g) cold unsalted butter, cut into 1/4-in cubes
1 tbsp (20g) clover honey
plain scone dough
1 cup, 1 1/2 tbsp (152g) all-purpose flour
2 1/4 cups, 2 tbsp (304g) cake flour
2 1/2 tsp (12.5g) baking powder
1/2 tsp (2.5g) baking soda
1/4 cup, 3 1/2 tbsp (91g) granulated sugar
8oz (227g) cold unsalted butter, cut into 1/4-in cubes
1/2 cup, 1 1/2 tbsp (135g) heavy cream
1/2 cup, 2 tbsp (135g) crème fraîche
honey butter glaze
3 tbsp, 2 tsp (45g) unsalted butter, melted
1 tbsp (20g) clover honey
thomas keller and sebastien rouxel. bouchon bakery. new york: artisan, 2012.
plain scone dough|1 sift all-purpose flour, cake flour, baking powder, baking soda, and granulated sugar into bowl of stand mixer fitted with paddle attachment. mix for ~15 seconds to combine. stop mixer, add butter, and on lowest setting (“stir” on kitchenaid), begin incorporating butter. increase speed to low (2 on kitchenaid) and mix for ~3 minutes to break up butter and incorporate it into dry mixture. keep mixing until all large pieces of butter are incorporated. 2 with mixture running, slowly pour in cream. add crème fraîche and mix for ~30 seconds, until dry ingredients are moistened and dough comes together around paddle. scrape down sides, add cinnamon honey cubes, and pulse to combine. 3 place dough between two pieces of plastic wrap on cool work surface and roll into a 6×9-in block. using hands, straighten the sides of the block. wrap dough in plastic wrap and refrigerate for ~2 hours, until firm (sometimes I don’t refrigerate them and they turn out just fine). 4 using pizza cutter, cut dough in thirds lengthwise and in fourths crosswise. wrap in plastic wrap and freeze until solid (~2 hours minimum, can be frozen for one month). 5 preheat oven to 325ºF. line sheet pan with parchment paper and arrange scones 1-inch apart. bake for 20-23 minutes, until golden.
honey butter glaze|1 stir butter and honey together in small saucepan over medium-low heat until butter melts and combines with honey. brush over baked scones and let cool completely. (scones can be stored in covered container for one day)