| 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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