These scones are one of the best I’ve ever tasted – flaky, soft, and beautifully delicious! Once they’re baked they get drizzled with a glaze…SO GOOD! They’re perfect for a brunch or a party/shower. Even good just with a coffee or a cuppa tea. 😉
Glazed Cinnamon Scones:
2 cups flour
2 tsps. b.powder
1/2 tsp. b.soda
1/2 tsp. salt
1/2 cup butter, cold or frozen
1 egg, separated
3 tbsp. honey
1/3 cup buttermilk (or 1/3 c. milk mixed with 1/2 tsp. of lemon juice – creates buttermilk 😉 )
Crumb Topping (can be adjusted to your liking):
1-2 tbsp. sugar
1/2 tsp. cinnamon
Glaze (can be adjusted to your liking:
1 cup powdered sugar
1-3 tsp. milk (enough to make consistency of glaze)
1/2 tsp. vanilla
Preheat oven to 400*. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in butter (frozen is better in scones – it will melt while it’s baking and create buttery, flaky goodness!). Mixture should look crumbly with the butter cut in.
In a small bowl, separate egg white and yolk. Set the white aside.
In a separate medium sized mixing bowl, whisk egg yolk, honey and buttermilk (or milk and lemon juice combo). Add to the dry ingredients bowl. Stir until just combined (over mixing can result in dry scones).
Form dough into a ball and place on a floured surface. Roll/pat out to 1/2″ in thickness and 8″ in diameter. Cut into 8 (or more, if you like smaller scones) equally – sized pieces.
Transfer to a greased baking sheet (or what I use – my Pampered Chef bar pan). Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon “crumb topping” together and sprinkle over egg-white-topped scones. 😀
Bake at 400* for 10-12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.
*Recipe adapted from The Coupon Project*