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

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