Cinnamon Glazed Scones
2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1 egg, separated
3 Tablespoons raw sugar
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon of apple cider vinegar)
Crumb Topping:
1-2 Tablespoons raw sugar
1/2 teaspoon cinnamon
Glaze Ingredients:
1/2 cup powdered sugar
1-2teaspoons milk (enough to make a glaze)
1/4 teaspoon cinnamon
Preheat oven to 400 degrees. Combine flour, baking powder, baking soda, cinnamon 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, sugar and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined. Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones. Bake at 400 degrees for 10 to 12 minutes.
Mix together powdered sugar, milk and cinnamon until glaze forms. Drizzle over scones after they bake.
(Recipe adapted from The Coupon Project)
