Scottish Scones with Cinnamon Sugar Topping (Ideal for Cuisi
Ingredients
- 1 tb Sugar
- 2 tb Heavy cream
- 2 c All-purpose flour
- 3/4 ts Cinnamon or more to taste
- 1/3 c Butter well chilled and cut
- 2 unpacked tb Brown sugar
- 2 ts Baking Powder
- 3 tb Sugar
- 1 lg Egg
- 1/4 ts Baking soda
- 1/2 c Buttermilk
Instructions
- 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 on Mar 2, 1997.
