Cinnamon Scones

Really these should be called Max's Scones because they are his favorite and he makes them more often than I do.  In our home Max and I are in charge of all the baking and coming up with new recipes.  If I'm not careful I will lose this blog to him, he has all sorts of ideas of what he would like to bake for the blog!  My oldest, Zack, finds all of this to be "too much work" (his catch phrase) and so he is in charge of quality control.  This basically just means that he eats everything we make faster than we can make it.  I almost didn't get pictures of the finished product before he snagged them all!

This is the easiest recipe and one of our favorites.  Some people get scared away from a recipe just because you have to cut in the butter.  But truly anyone can do this.  If you don't have a pastry cutter then use a fork or  two knives or rub the butter into the flour with very cold hands!

The last step is to add cinnamon sugar before baking.  Do NOT skimp on this step.  There is very little in the dough to sweeten it (only 3 T of honey) so you will get all of your sweetness from the topping!

Cinnamon Scones

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter

1 egg, separated

3 tablespoons honey

1/3 cup buttermilk

1 teaspoon water

2 tablespoons sugar

¼ teaspoon ground cinnamon

Preheat oven to 400 degrees.

In a large bowl, stir together flour, baking powder, baking soda and salt.  Cut in butter until mixture is consistency of course crumbs.

In a small bowl, beat egg yolk with honey and buttermilk.  Add buttermilk mixture to flour mixture, mixing lightly just until it clings together.

With floured hands, lightly shape dough into flattened ball.  Roll out or pat out to a circle about 8 ½ inches in diameter.  Cut into 8 equal wedges.  Place on nonstick baking sheet.

In a small bowl, beat egg white with water. In another bowl, blend sugar and cinnamon.  Brush scones lightly with egg white, then sprinkle with cinnamon sugar.  Bake until slightly golden…9 minutes.

Recipe from California Culinary Academy Bread Book (via my Chef friend, Suzette Page)

Recipe shared on:
My Turn For Us - Freedom Fridays