3 tablespoons brown sugar
3 teaspoon cinnamon
1 egg white

1 cup icing sugar
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla extract

METHOD
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.

Sift flour, sugar, cinnamon and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Make a well in centre of mixture. Add buttermilk and stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.

Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat until all of mixture is used.

Whisk the egg white until froth forms and brush over the tops of scones. Combine brown sugar and cinnamon together and sprinkle over egg-white-topped scones.

Bake for 15 to 20 minutes, until scones are golden.

Combine icing sugar, milk and vanilla until glaze forms. Drizzle over scones after they have been removed from oven.