GLAZED CINNAMON SCONES

Glazed Cinnamon Scones image

Provided by Vickie Parks

Time 25m

Number Of Ingredients 18

SCONES
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 large egg, separated
3 Tbsp honey
1/3 cup buttermilk
TOPPING
2 Tbsp granulated sugar
1 tsp ground cinnamon
2 Tbsp finely crushed hazelnuts
GLAZE
1/2 cup confectioners' sugar
2 to 3 tsp milk (amount is approximate - as needed for proper consistency)
1/2 tsp vanilla extract or almond extract

Steps:

1. Preheat oven to 400°F. Lightly spray a baking sheet with nonstick spray; set aside.
2. In a large bowl, blend the flour, baking powder, baking soda, salt and cinnamon. With a fork, cut in the butter until dough is coarse and crumbly.
3. In a separate bowl, whisk together the egg yolk, honey and buttermilk. Gradually add the flour mixture, and stir just until mixture is well combined.
4. Shape dough into a ball, and place on a lightly floured surface. Roll dough to about 1/2-inch thickness and about 8 inches in diameter. Using a sharp knife or pizza cutter, cut the dough into 8 equal sizes wedges. Transfer dough to baking sheet, placing dough pieces side by side (so it forms a circle).
5. Whisk together the egg white until frothy, and brush the egg whites over the tops of the scones. Mix together the sugar, cinnamon and hazelnuts, and sprinkle the nut mixture evenly on top of the scones.
6. Place baking sheet in oven and bake for 10 to 12 minutes or until scones are lightly browned.
7. While the scones are baking, stir together the powdered sugar, 1 tsp milk, and extract. Add more milk as needed, 1/2 tsp at a time, and stir until smooth but still thin enough to drizzle. Then drizzle the glaze in a random pattern over the top of the scones after removing the baking sheet from the oven.