| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Scottish | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 3 | tb | Sugar |
| 1/3 | c | Butter, well chilled and cut up |
| 1/2 | c | Buttermilk |
| 1 | lg | Egg |
| TOPPING (AMOUNTS ARE APPROXIMATE): | ||
| 2 | tb | Heavy cream |
| 2 | tb | Brown sugar, UNPACKED (must be broken up and granular) |
| 1 | tb | Sugar |
| 3/4 | ts | Cinnamon (or more to taste preference) |
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 <cmathew@IADFW.NET> on Mar 2, 1997.
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