Cinnamon streusel scones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¼ | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 2 | Eggs; beaten | |
| ⅓ | cup | Whipping cream -Filling--- |
| ½ | cup | Dried currants or raisins |
| 6 | tablespoons | Packed brown sugar |
| 2 | tablespoons | Butter or margarine; melted |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg -Topping--- |
| 1 | Egg white; lightly beaten | |
| 2 | teaspoons | Granulated sugar |
| ¼ | teaspoon | Ground cinnamon |
Directions
In a small bowl, combine filling ingredients; set aside.
In a large bowl, combine flour, ¼ cup granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in eggs and cream until just moistened. On a lightly floured surface, knead gently 8 to 10 times.
Divide dough in half; pat each to a 6-inch circle, about 1 inch thick.
Place one circle on an ungreased baking sheet; spread filling evenly on circle to within ½ inch of edge. Top with second circle; gently press edges to seal.
Brush top with egg white. Combine 2 teaspoons granulated sugar and ¼ teaspoon cinnamon; sprinkle over top. Cutting through top layer only, cut into 8 wedges. Bake at 400° F for 20 to 25 minutes, or until golden brown.
Cut into 8 scones; serve warm.
Note: ½ cup of toasted chopped walnuts can be substituted for currants.
Recipe by: Spice Islands Recipe Leaflet Posted to MC-Recipe Digest V1 #926 by "Crane Walden <cranew@...>" <cranew@...> on Nov 26, 1997