This scone dough is very versatile. Substitute the spice or use different nuts, and even fruits to make your own version!
AP flour 347g / 2 3/4 cups + 2 TBSP
Sugar 69g / 1/3 cup
Baking powder 16g / 1 TBSP + 1 tsp
Salt 2g / 1/4 tsp
Heavy cream 365g / 1 1/2 cups
Honey 63g / 3 TBSP
Pecan pieces 106g / 1 cup
Cinnamon 3g / 2 tsp
Cinnamon sugar 40g / 4 TBSP
Sugar 20g / 1 TBSP + 2 tsp
Brown sugar 20g / 2 TBSP
Cinnamon 1 g / 1 tsp
Whisk together the dry ingredients.
Add pecan pieces and combine.
Whisk together the honey and cream.
Combine the dry and liquid ingredients together. Mix until dough forms.
Divide into 2 pieces, and roll each piece into 8” disk.
Assemble in a ring: place 20g/2TBSP cinnamon sugar on the bottom. Out one of the dough disks on top. Repeat layering the cinnamon sugar and the dough.
Freeze for about 10 min, then cut into 8 wedges.
Bake at 380F for 25-28 min.
If freezing before baking, wrap tightly and freeze up to two weeks.