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232 | Associa Family Cookbook Volume III I L A K . • A S S O C I A E M B M A N A G E M E N T 1. Preheat oven to 400°F. 2. Mix ½ cup of white sugar and 1 tablespoon of cinnamon in a small bowl. Set aside. 3. Sift flour, ¼ cup of white sugar, baking powder, baking soda, salt, and 4 tablespoons of cinnamon together in a large bowl. 4. Add cold cubed butter and use a pastry cutter to incorporate until all butter easily fits between the tines of the pastry cutter. Make sure no piece of butter is larger than a pea. 5. Fold in heavy cream ½ cup at a time until the mixture is wet enough to form a mound. 6. Dump the bowl of dough onto a silicone baking mat and form a round or rectangle dough mound at least ¾-inch tall. Fold or knead in cream as needed to keep dough sticky. 7. Cut into 8 rectangle scones. Dip each scone into the cinnamon-sugar mixture, making sure to cover the top and bottom of the dough. 8. Space each scone at least 1 inch apart on a parchment-lined baking sheet. Bake for 13-15 minutes. 9. While the scones bake, mix 2 tablespoons of softened butter with about 1½ tablespoons of the remaining cinnamon-sugar mixture. 10. Remove scones from the oven. Tops should be firm but still moist. 11. Spread softened butter mixture on scones. 12. Place the scones back in the oven and bake for 2-3 more minutes. Tops should be crisp, and cracks should be dry when done. ¾ cup white sugar, divided 5 Tbsp cinnamon, divided 2½ cups whole wheat flour 1 Tbsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup butter, cold & cubed 2 Tbsp butter, softened 2 cups heavy cream ingredients directions Cinnamon Whole Wheat Scones M A K E S 8 S C O N E S BREADS

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