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. Posted to EAT-L Digest 02 Mar 97 by Joan Mathew
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 1|
|Calories from Fat: 673 (29%)|
|Amt Per Serving||% DV|
|Total Fat 74.8g||100 %|
|Saturated Fat 44.5g||223 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 397.8mg||122 %|
|Sodium 4859.8mg||168 %|
|Potassium 648.6mg||17 %|
|Total Carbohydrate 375.1g||110 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 366.2g|
|Protein 36.2g||52 %|
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Calories per serving: 2295
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