Breakfast Scones

INGREDIENTS

1-3/4 c. flour

3 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/4 c. canola oil

1/2 c. buttermilk

(If I'm out of buttermilk, I place 2 tsp. lemon juice into my measuring cup and add milk to equal 1/2 cup)

1 egg

2 tsp. vanilla extract
(Any flavoring/extract works.  Almond is our favorite.

1/2 c. raisins, or cranberries, or walnuts, or chocolate chunks, etc.

GLAZE:

3/4 - 1 c. powdered sugar

2 Tbsp. milk or cream

1/2 tsp.vanilla extract
(Or your choice of flavoring.)

INSTRUCTIONS

1.  Preheat oven to 425 degrees. Mix dry ingredients and wet ingredients in separate bowls.  Add liquid ingredients to dry ingredients and blend together until soft dough forms.

2.  Place dough on floured surface and knead for about 15 seconds.  Form into a circle (approx. 10" - 12" diameter).  Cooking spray on your hands will help keep the dough from sticking. Use a serrated knife to cut the circle into eight triangles.  Sprinkle with sugar and cinnamon. Place on baking sheet and bake for 8 - 10 minutes.  Do not over bake.

3.  Using a sandwich- or snack-size zip-lock bag with a corner snipped off, drizzle glaze onto scones.