Scottish Scones With Cinnamon Sugar Topping (ideal For Cu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Scottish | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 3 | T | Sugar |
| 1/3 | c | Butter, well chilled and cut |
| up | ||
| 1/2 | c | Buttermilk |
| 1 | Egg | |
| TOPPING, AMOUNTS ARE | ||
| 2 | T | Heavy cream |
| 2 | T | Brown sugar, UNPACKED must |
| be broken up and | ||
| granular | ||
| 1 | T | Sugar |
| 3/4 | t | Cinnamon, or more to taste |
| preference |
INSTRUCTIONS
APPROXIMATE:
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@IADFW.NET> on Mar 2,
1997.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1881
Calories From Fat: 710
Total Fat: 80.8g
Cholesterol: 394.7mg
Sodium: 1514.9mg
Potassium: 573.4mg
Carbohydrates: 252.4g
Fiber: 7.8g
Sugar: 57.1g
Protein: 37.5g