saturday morning scones

Saturday morning I decided to make a scone to go with my peach jam. I used my favorite scone recipe as a jumping off point - the brown sugar scone recipe from my old Recipes Only Cookbook (Caroll Allen- June 1989,Mcgraw-Hill Ryerson Ltd edition). I halved the recipe to yield 8 scones.

Cinnamon Nutmeg Scones
1 1/2 c flour
1 tsp baking powder
1/2 c brown sugar
1/2 c butter
1/2 c milk
1/4 tsp cinnamon
zest of 1/3 of a lemon
grating of fresh nutmeg

In the bowl of a food processor, add the flour, baking powder and brown sugar. Pulse to blend well. Add the butter and pulse until well-mixed in. Add the milk, cinnamon, lemon zest and nutmeg and pulse until a dough just forms. Dump the dough onto a counter and pat into a 3/4" thick rectangle.

 Cut in half and cut each half into 4 triangles.

Lay the triangles onto an ungreased baking sheet, sprinkle sanding sugar on the tops of each triangle and bake at 375 deg F for 10-12 minutes or until golden brown.