Scottish scones with cinnamon sugar topping (ideal for cuisi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| 3 | tablespoons | Sugar |
| ⅓ | cup | Butter, well chilled and cut up |
| ½ | cup | Buttermilk |
| 1 | large | Egg |
| TOPPING (AMOUNTS ARE APPROXIMATE): | ||
| 2 | tablespoons | Heavy cream |
| 2 | tablespoons | Brown sugar, UNPACKED (must be broken up and granular) |
| 1 | tablespoon | Sugar |
| ¾ | teaspoon | Cinnamon (or more to taste preference) |
Directions
Preheat oven to 425 degrees Fahrenheit (400 if using convection). Lightly grease a baking sheet.
In large food processor bowl, mix first 4 ingredients. Add butter chunks and process until crumbly. Add buttermilk and egg, stirring in *just* until moistened. Be very careful not to overwork the dough.
Turn dough out onto a lightly floured work surface and gently pat out into a circle approximately 7" in diameter. Using a sharp knife, divide into equal triangular pieces (makes 6 pieces). Use a large spatula to transfer to a lightly greased baking sheet.
Generously brush tops of wedges with heavy cream, then brush a second time with cream. In a small bowl mix together the brown sugar, sugar, and cinnamon and combine with a fork until all ingredients are mixed and sugars are grainy. Sprinkle cinnamon sugar generously over tops of wedges.
Bake for 12-15 minutes, until scones are lightly golden. Tops of scones may crack a bit with the sugary topping, but this is desired.
Serve immediately.
Makes 6 triangle-shaped scones. NOTE: scones are best served when fresh and warm from the oven.
Posted to EAT-L Digest 02 Mar 97 by Joan Mathew <cmathew@...> on Mar 2, 1997.