Sugar and Spice Scones

Sugar and Spice Scones

Sugar and Spice Scones

Sugar and spice and everything nice... that's what this muffin mix becomes when you turn it into tasty breakfast scones.

Scones
  1. Muffin mix
  2. 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  3. 1/2 cup (8 tablespoons) cold butter, cut into 1/4" cubes
  4. 1 large egg
  5. 1/3 cup milk
Topping
  1. Cinnamon sugar (included)
Instructions
  1. Preheat the oven to 400°F with a rack in the top third. Lightly grease a baking sheet, or line it with parchment.
  2. Work together the cold butter, flour, and muffin mix to form uniform crumbs, with only a few pea-sized chunks of butter remaining.
  3. Whisk together the egg and milk. Add them to the crumbly mixture, stirring just until combined.
  4. Scoop the dough onto the prepared baking sheet, using about 1/4 cup for each scone.
  5. Bake the scones for 14 to 16 minutes, until golden brown and firm to the touch.
  6. Remove the scones from the oven, and cool them on the pan for 5 to 10 minutes. Brush the tops with melted butter, and sprinkle heavily with the cinnamon sugar. Serve warm.

Yield: 10 scones