Cinnamon Scottish Scones

Ingredients

For the Filling:*

½ Cup of softened butter

½ cup dark brown sugar

½ cup granulated sugar

6 Tbs all-purpose flour

2 Tbs Cinnamon

For the Scottish Scones

¾ cup milk, or butter milk

1 large egg (beaten)

2 cups flour

2 Tbs sugar

1 Tbs baking powder

½ tsp salt

1/3 cup butter chilled cut into small cubes

1 Tbs shortening- to grease baking sheet

3- 4 Tbs flour for kneading

* will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Preparation

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 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.

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