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Recipe: Scottish Scones with Cinnamon Sugar Topping (food processor)

Breads - Breakfast Breads
SCOTTISH SCONES WITH CINNAMON SUGAR TOPPING

2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. sugar
1/3 cup butter, well chilled and cut up
1/2 cup buttermilk
1 large egg

FOR THE TOPPING (amounts are approximate):
2 Tbsp. heavy (whipping) cream
2 Tbsp. brown sugar, UNPACKED (must be broken up and granular)
1 Tbsp. sugar
3/4 tsp. ground cinnamon (or more to taste preference)

Preheat oven to 425 degrees F (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-inches 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 - scones are best served when fresh and warm from the oven.

Makes 6 triangle-shaped scones
Adapted from source: Joan
Recipes for Scones
MsgID: 1112318
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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