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Cinnamon Scones

Filling:
1/4 cup flour
1/2 cup brown sugar, packed
2 teaspoons cinnamon
4 tablespoons butter, softened

Scones:
2 3/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

Topping:
3 teaspoons sugar
1 teaspoon cinnamon

Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper

In a small bowl combine filling ingredients until they form a thick, crumbly paste. Set aside.

In large bowl mix flour, sugar, salt and baking powder. Combine beaten egg with buttermilk and add about 3/4 of the mixture to the flour along with the melted butter. Using a fork, stir until dough comes together, adding more buttermilk mixture if too dry. Just as dough is coming together, turn onto floured service and kneed 4 or 5 times gently, just to bring dough together nicely.

Pat dough out into a rectangle, about 10x16-inches. Place filling evenly along one, long side of the rectangle. Fold long side of dough over filling, ending up with a rectangle about 5x16-inches. Seal edges.

Slice into 4 rectangles, each 5X4-inches. Slice each rectangle on the diagonal, ending with 8 triangle shaped scones. Place scones on a baking sheet lined with parchment paper. Brush tops with remaining buttermilk mixture, or if none is left, with plain buttermilk. Combine cinnamon and sugar and sprinkle over tops of scones.

Bake at 425 F for 14-16 minutes or until firm and lightly browned. Serve while still slightly warm or cool completely.

Makes 8 scones.

 

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