It’s Good Friday, and the perfect time to stay home and do some baking for Easter morning. I hope you are spending the holiday weekend surrounded by loved ones!
Perhaps it’s my British heritage that makes me so unbelievably obsessed with scones…
I remember my first job at the Rose & Kettle Tearoom and I had to make the scones they served there. They were the BEST scones. Sadly I lost the recipe many years ago. Back then I knew it by heart… but that was 12 years ago. TWELVE YEARS! I would eat them warm from the oven, and smother them in butter or homemade strawberry ham from the Cole Harbour Heritage Farm garden. Those were the days.
Even now, I still adore scones. My go-to snack with my tea latte (still not a cool coffee drinker… sigh) at Starbucks is the lemon-cranberry scone. Yum. It’s so crumbly and delicious.
I hadn’t made scones since the ground-breaking White Chocolate & Blueberry Scones Kacie introduced me to, so I thought it was high time. I also have an abundance of all-purpose flour at my house right now. Did I tell you about that yet? In typical Julia fashion, I accidentally bought a 20-lb bag of flour at Costco when I had just bought one a couple weeks ago and put it on the top shelf in my garage. So now this little family of two has FORTY POUNDS OF ALL PURPOSE FLOUR. Does flour go bad? I don’t even know.
Anyway, that’s why I’m baking up a storm. And I don’t normally bake much except chocolate chip cookies and our favourite banana chocolate chip muffins.
So cinnamon and sugar scones – they’re awesome. I love the cinnamon and sugar combo. Remember the Pretzelmaker? Do they still have those? Apparently so. Anyway, I would always get the cinnamon and sugar pretzel. LOVED it.
Preheat oven to 400 degrees. Mix first four ingredients, then cut in butter with your hands until the mixture is crumbly. Separately, mix yolk, honey and milk/lemon juice. Combine with dry ingredients. Form dough into a ball and roll out on a floured surface. Form into an 8-inch round. Cut like a pizza into eight pieces. Grease a baking sheet and arrange the scones. Beat the egg white until foamy and then baste them. Sprinkle cinnamon & sugar over top. Bake for 10-12 minutes. When cool, mix together the last four ingredients and drizzle over the scones.
Adapted from Money Saving Mom