Cinnamon scones

A venti vanilla latte, extra hot, and a cinnamon scone from Starbucks is my idea of breakfast on the go.  So I went hunting for a recipe to try.  Not too bad.  I did tweak it to fit my liking.  Added about 3 tbsp of honey to the dough and some cinnamon too.  A splash of vanilla (maybe 1 tsp) and glazed the final product.  I forgot to separate the wedges and it took longer to bake so I have to remember that for the next time.  My dough was dry so I added some more milk - overmeasured the flour, big mistake.

Starbucks Cinnamon Scone Clone
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (COLD)
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until the mixture is the consistency of coarse crumbs.

In a small bowl, beat egg yolk (reserving the white) with honey and buttermilk until blended. Add the buttermilk mixture to the flour mixture, stirring lightly only until dough clings together.

Using floured hands, lightly shape dough into a flattened ball. Roll or pat out on a floured board or pastry cloth to a circle about 1/2-inch thick and 8 1/2 inches in diameter.

Using a floured knife, cut 8 or 12 equal wedges. Place them slightly apart on a greased or non-stick baking sheet. In a small bowl, beat egg white slightly to a froth.

In another bowl, blend 1 tablespoon sugar and cinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and sugar mixture.

Bake for 10 to 12 minutes, or until golden brown. Serve warm.

Makes 8 to 12 scones.