Cinnamon-Nutmeg Scones

This recipe I came up with after fiddling around with another recipe I found online. This is the second time I tried, and this technique was definitely best.

Cinnamon-Nutmeg Scones

Preheat oven 400 degrees

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch of salt

1/2 cup {1 stick} butter

1 egg yoke

3 tablespoons honey

1/3 cup cream

1/2 teaspoon lemon juice

Combine all dry ingredients and cut in butter. Separate egg yoke from white and keep the white. Add the yoke, honey, cream, and lemon juice to your mixture. Combine. It will be a little crumbly, just form it firmly into a ball with your hands and place on a lightly floured surface. Roll out to 1/2 inch thick and as circular as you can manage. It doesn't have to be perfect. 

Move your dough to a greased baking sheet (I used coconut oil!) and cut into 8 equal slices, like a pie.

2 teaspoons nutmeg

1/2 teaspoon cinnamon

2 tablespoons sugar

1 egg white

Now, these proportions are really just to your taste. First I whisked the egg white, then used a rubber pastry brush to gloss it over the dough. Use as much of it as you can: coat the top and sides well. Now give it all a sprinkle of nutmeg. I used about 3 or 4 dashes from the shaker I have: an estimation of 2 teaspoons. For cinnamon and sugar, use 1 part cinnamon to 6 parts sugar. Adjust proportions and quantity to taste. 

Bake for 12-15 minutes

1 cup powdered sugar

1/2 teaspoon vanilla extract

2-3 tablespoons milk 

Combine above ingredients in a small bowl to make glaze. Drizzle on glaze right after scones come out of the oven.