SCOTTISH SCONES WITH CINNAMON SUGAR TOPPING (ideal for Cuisinart)
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 large egg
Topping (amounts are approximate):
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)
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.
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