Cinnamon Scones

Cinnamon Scones

2 cups flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup butter

1 egg, separated

3 Tbsp. honey

⅓ cup buttermilk (see note below)

Note about buttermilk - I typically use Saco Buttermilk powder mixed with the appropriate amount of water to substitute for buttermilk.  However, you can also use ⅓ cup milk mixed with ½ tsp. of lemon juice if you like.)

Crumb Topping

1-2 Tbsp. sugar mixed with ½ tsp. cinnamon (more or less to your liking)

Glaze

1 cup powdered sugar

1-3 tsp. milk (enough to make the glaze)

½ tsp. vanilla extract

Preheat oven to 400 degrees.  Combine flour, baking powder, baking soda, and salt.  Cut in butter until mixture is crumbly.  

Separate the egg white and yolk.  Set the egg white aside.  

In a separate bowl mix egg yolk, honey, and buttermilk (or your substitute).  Add to the dry ingredients and stir just until combined.  

Form dough into a ball on a floured surface.  Roll or pat out to half an inch thickness and eight inches in diameter.  Cut into 8 equally sized pieces.  

Transfer to a greased baking sheet.  Separate so they will cook better.  Whisk the egg white until froth forms and brush over tops of scones.  Mix cinnamon and sugar together and sprinkle over the egg white topped scones.  

Bake at 400 degrees for 10-12 minutes.  

Mix together powdered sugar, milk and vanilla until glaze forms.  Drizzle over scones after they bake.  Serve.