Cinnamon Crumble Scones



Scones:
11 tablespoons unsalted butter
3/4 cup sugar
3 cups cake flour
2 1/2 cups bread flour
5 teaspoons baking powder
1 1/2 cup whipping cream

Glaze:
1/4 cup whipping cream
1 egg, beaten

Crumble:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon ground cinnamon

1. Heat oven to 350 degrees F. For scones, place the butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 5 minutes. Sift together the flours and baking powder; mix into butter-sugar mixture. Add cream; mix just until dough forms; do not overmix.
2. Roll dough into an 8-by-8-inch square. Cut dough into 12 equal squares; cut to form 24 triangles. Place scones on greased or parchment-lined baking sheets; set aside. For glaze, beat together the cream and eggs; brush over tops of scones with pastry brush.
3. For cinnamon crumble, mix the butter, flour, sugar and cinnamon in a small bowl with a fork; sprinkle over tops of scones. Bake until golden brown, about 18 minutes.

yield: 24 scones.

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