Cinnamon Scones
Tea Time
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
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 suger and sinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and suger mixture. Bake for 10 to 12 minutes, or until golden brown. Serve warm. Makes 8 to 12 scones.
Courtesy of Head Chef Gaetano Patamia, Pacific Princess, Princess Cruise
Chef Patamia was trained at the culinary school in Semigllia and Trieste.