For the cinnamon honey cubes: Place flour in a medium bowl. Sift in the sugar and cinnamon and whisk to combine. Toss in the butter cubes, coating them in the dry mixture. Using your fingertips, break up the butter until there are no large visible pieces. Using a spatula, mix in the honey to form a smooth paste.
Press the paste into a 4-inch square on a sheet of plastic wrap. Wrap tightly and freeze until solid, about 2 hours. (The paste can be frozen up to 1 week.)
For the scones: Place the all purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine. Stop the mixer, add the butter, and on the lowest setting pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them up by and, and mix just until incorporated.
With the mixer running, slowly pour in the cream. Add the creme fraiche and mix for about 30 seconds until all the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.
Cut the cinnamon honey paste into ¼-inch cubes. Once the scone dough is mixed, mix in the cubes by hand. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and press it into a 7 ½-by-10-inch block, smoothing the top. Press the sides of your hands against the sides of the dough to straighten the edges. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.
Line a baking sheet with parchment paper of silpat. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise into quarters. You will have twelve 2 ½-inch squares. Cover with a plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can be frozen for up to 1 month.)
Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a silpat or parchment paper.
Arrange the frozen scones 1 inch apart on the sheet pan. Bake for 20 to 23 minutes in a convection oven, or 28 to 30 minutes in a standard oven, until golden brown.
For the glaze: Stir the butter and honey together in a butter warmer or a small saucepan over medium-low heat until the butter has melted and combined with the honey.
As soon as you remove the scones from the oven, brush the top with the glaze. Set the sheet pan on a cooling rack and cool completely. The scones are best the day they are baked, but they can be stored in a covered container for 1 day.