SCOTTISH SCONES WITH CINNAMON SUGAR TOPPING (ideal for Cuisinart)

2 c. all-purpose flour
2 t. baking powder
1/4 t. baking soda
3 T. sugar
1/3 c. butter, well chilled and cut up
1/2 c. buttermilk
1 large egg

Topping (amounts are approximate):
2 T. heavy cream
2 T. brown sugar, UNPACKED (must be broken up and granular)
1 T. sugar
3/4 t. cinnamon (or more to taste preference)

Preheat oven to 425 degrees Fahrenheit (400 if using convection).  
Lightly grease a baking sheet.

In large food processor bowl, mix first 4 ingredients.  Add 
butter chunks and process until crumbly.  Add buttermilk and 
egg, stirring in *just* until moistened.  Be very careful not 
to overwork the dough.

Turn dough out onto a lightly floured work surface and gently 
pat out into a circle approximately 7" in diameter.  Using a 
sharp knife, divide into equal triangular pieces (makes 6 pieces).  
Use a large spatula to transfer to a lightly greased baking sheet.

Generously brush tops of wedges with heavy cream, then brush a 
second time with cream.  In a small bowl mix together the brown 
sugar, sugar, and cinnamon and combine with a fork until all 
ingredients are mixed and sugars are grainy.  Sprinkle cinnamon 
sugar generously over tops of wedges.

Bake for 12-15 minutes, until scones are lightly golden.  Tops of 
scones may crack a bit with the sugary topping, but this is desired.

Serve immediately.

Makes 6 triangle-shaped scones.

NOTE:  scones are best served when fresh and warm from the oven.