Drizzled Cinn-a-scones

These scones are a mixture of snickerdoodles and biscuits. It’s fun to cut them out and then roll
them in the cinnamon sugar and even more fun to drizzle the icing in zig-zags or swirls.
1 cup fl our
1 teaspoon baking soda
¼ cup plus 1 tablespoon sugar
teaspoon salt
2 tablespoons cold margarine
cup milk
½ teaspoon mild vinegar
1 teaspoon cinnamon
Preheat the oven to 425 degrees. Line a baking sheet with
parchment paper.
In a medium bowl, combine fl our, baking soda, 1 tablespoon
sugar and salt. Mix in margarine with the back of a fork
until it is broken up and crumbly. In a separate small bowl,
combine milk and vinegar and let sit for a minute. Combine
milk with dry ingredients and mix until just combined (the
mixture might be a little dry).
Combine remaining ¼ cup sugar and cinnamon in a small
bowl. Sprinkle half of sugar mixture on a clean, dry surface
and set the rest aside. Gently roll out the scone dough
onto the sugared surface until it’s about 1 inch thick. Cut
out scones using a juice glass or small biscuit cutter. Roll
each biscuit in reserved sugar mixture to coat and place on
the baking sheet.
Bake for 10 minutes, until scones have risen and are lightly
golden. Let scones cool completely and then drizzle zigzags
on top with White Icing. Store scones covered at
room temperature.
Yield: 6 SCONES
Prep time: 15 MINUTES