This recipe is halfway between a scone and a croissant. The dough is made with yeast, thin slices of butter and buttermilk. Create layers of flour and butter that bake up wonderfully flaky by rolling and folding the dough over itself. To go with the scones, make a caramelized honey butter, whose texture is similar to soft caramel as it cools. This is a very straightforward recipe that’s perfect for brunch.