Le Crocodile Recipe
Honey Butter Scones
Served for breakfast and brunch in Le Crocodile over the last few years, this scone recipe comes from Pastry Alum, Kaitlyn Wong, and is an absolute fan favorite. Neither dense nor dry, too sweet or too salty, follow this recipe to achieve the airiest, flakiest scones.
Scone TipS:
- With scones, it’s all about temperature. Make sure to keep everything very, very cold for the best outcome.
- It’s worth investing in a kitchen scale if you’re making pastries for exact measurements—remember, baking is a science!
Ingredients:
- 175 grams unsalted butter, grated on a box grater, and frozen completely
- Dry Ingredients:
- 418 grams all purpose flour
- 98 grams granulated sugar
- 10 grams baking powder
- 4 grams baking soda
- 4 grams salt
- Wet Ingredients:
- 225 grams buttermilk
- 75 grams heavy cream
- 11 grams vanilla bean paste, or vanilla extract
- Egg Wash:
- 80 grams egg yolks (approximately 4 egg yolks)
- 80 grams heavy cream
- Honey Butter Glaze:
- 100 grams unsalted butter, slightly melted
- 100 grams honey
- Flaky salt
- Honey Butter:
- 200 grams butter, room temperature
- 100 grams honey
- Pinch of salt
Method
To make the scones:
- In a large bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place the bowl into the freezer.
- In a small bowl, whisk together wet ingredients (buttermilk, cream, and vanilla paste) and place in the refrigerator for at least 30 minutes.
- Once all ingredients are thoroughly chilled, add the frozen grated butter to the dry ingredients and toss to coat all the butter pieces in the flour mixture.
- Add half of the buttermilk mixture to the flour and butter, and toss gently with your right hand, while rotating the bowl with your left.
- Once the wet ingredients are incorporated, pour in the other half of the buttermilk mixture and repeat step 4 tossing the dough until it turns shaggy.
- Lightly flour a clean surface and dump the rough dough out onto the floured area, gently shaping the dough into a round without pushing the dough down too much. The more pockets of air you’re able to keep, the more the scones are able to puff up as they bake.
- Using a knife or benchcutter, cut the round in half, then the half into quarters, and then the quarters into eighths.
- Place the cut scones onto a baking sheet lined with parchment paper, spaced about two inches apart. Place the whole tray into the freezer, and allow the scones to freeze fully, at least four hours or overnight.
To bake and glaze:
- Preheat the oven to 350°. Mix together the egg yolks and cream for the egg wash. Remove the scones from the freezer and brush each fully frozen scone with the egg wash. If you don’t have a pastry brush, you can use your fingers or a spoon.
- Place the scones into the preheated oven for 15 minutes. After 15 minutes, rotate the tray 180° and bake for another 10-12 minutes until they are golden brown.
- While the scones are baking, in a small bowl make the honey butter glaze: mix the slightly melted butter and honey together and set aside.
- In a medium bowl make the honey butter: whisk together the room temperature butter, honey, and pinch of salt. Set aside.
- Remove the scones from the oven, brush the honey butter glaze gently onto the surface of the scones, and sprinkle a bit of flakey salt on top. Pipe or spoon a bit of honey butter onto the scones and serve.
