Breads
Cinnamon Scottish Scones
I found all sorts of different recipes for Cinnamon Scottish Scones on-line . I tried a few different methods and recipes in developing this blog and this final try came out the best. The cinnamon mixture for this recipe is enough to make a few recipes, the "filling" will keep in an air tight container in the refrigerator for a few weeks; but once you make this I'm sure you will be getting frequent requests to make more
Directions
- Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as cornmeal with no lumps larger than small peas.
- Place in airtight container and hold in the refrigerator.
- Pre heat oven to 425º.
- with the rack in the cener of the oven.
- Lightly grease a baking sheet with the shortening.
- In the bowl of a food processor place the butter, flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.
- Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly.
- On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this and top that with another 2-3 Tbs of cinnamon and a light dusting of flour.
- Gently knead this mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes) .
- Form into a ball and cut in ½.
- Form each half into a ball and flatten out to about ½'- 1' thickness.
- Cut each round into 6 pieces and place on the greased baking sheet.
- Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.
- Place onto a wire rack to cool slightly.
- Best served warm with softened butter.