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Depuis le début de la semaine, les rues sont recouvertes d'un voile blanc et les températures restent négatives toute la journée.
On a ressorti bonnets et gants et les recettes de comfort food qui font du bien au moral quand l'hiver pointe son nez.
Aujourd'hui, j'ai préparé des scones à la cannelle, un truc trop bon comme disent les enfants, et ils ont raison.

La recette vient d'ici, trouvée .

Scone Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking):

1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):

1 cup powdered sugar (you can make your own homemade unprocessed powered sugar)
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.