Title: Scottish Scones with Cinnamon Sugar Topping (Ideal for Cuisi
Categories: None
Yield: 1 Servings

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)

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.

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