Scottish Scones
from the kitchen of Sharmagne Leland-St. John

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon cinnamon
6 tablespoons butter
1 tablespoon honey
½ cup milk
1 egg

Preheat the oven to 350°

Combine the first three ingredients. Knead in
the butter with your hands until the butter has
disappeared into the dry ingredients.Add the
honey, milk and egg. Mix thoroughly.

Drop by tablespoons onto a non-stick cookie
sheet, leaving space in between for them to
spread.

Bake for 15 minutes or until golden. Cool on a
wire rack for 5 minutes. Serve with warm honey
butter and clotted cream.




 

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