Lunchbreak: Cinnamon honey scones, prepared by B. Restaurant and Patisserie chef Erica Tomei

Pastry Chef Erica Tomei

B. Restaurant & Patisserie
3500 Midwest Road
Oak Brook
(630) 850-5525
www.blocalbfresh.com

Thanksgiving Feast

Thursday, November 24 (Thanksgiving Day)

B. Restaurant, 3500 Midwest Road (inside the Oak Brook Hills Resort), Oak Brook, IL 60523

For Reservations: 630.850.5525 (Multiple seatings available)

 

Cinnamon Honey Scones
Yield: 63 (for smaller yield of about 30, just cut all amounts below in half)

9 Tbs flour
7 1/2 Tbs sugar
1 Tbs and 1 1/2 tsp cinnamon
3 oz butter
3 Tbs honey

Combine dry ingredients. Add butter. Add honey and mix until a paste. Pat out to a square. Wrap in plastic and freeze for about an hour.

3 1/4 cups flour
7 1/2 cups cake flour
2 Tbs and 1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup sugar
1 lb and 8 oz butter, cold
1 1/4 cups heavy cream
1/2 cup honey
1 3/4 cups sour cream

Directions:
Combine dry ingredients. Cut in cold butter until resembles coarse meal. Stream in heavy cream and honey, add sour cream until just combined. Cut cinnamon butter into 1” cubes and incorporate throughout dough. Roll 1/2” thick, cut 3” x 3” squares, then cut diagonally. Brush with cream and sprinkle crystal sugar. Bake at 350 degrees F for 12 minutes, rotate and give another 3 minutes

Glaze

Ingredients:
3 Tbs melted butter
1 cup and 3 Tbs honey

Directions:
Heat both until honey is liquid, brush on scones as soon as they come out of oven.