Recipe - Cinnamon Streusel Scones

2 cup Allpurpose flour
One fourth cup Granulated sugar
1 tablespoon Baking powder
One fourth teaspoon Salt
One half cup Butter or margarine
2 Eggs; beaten
1/3 cup Whipping cream
Filling
One half cup Dried currants or raisins
6 tablespoon Packed brown sugar
2 tablespoon Butter or margarine; melted
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
Topping
1 Egg white; lightly beaten
2 teaspoon Granulated sugar
One fourth teaspoon Ground cinnamon

In a small bowl, combine filling ingredients; set aside.

In a large bowl, combine flour, One fourth 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 6inch circle, about 1 inch thick.
Place one circle on an ungreased baking sheet; spread filling evenly on
circle to within One half inch of edge. Top with second circle; gently press
edges to seal.

Brush top with egg white. Combine 2 teaspoons granulated sugar and 1/4
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: One half cup of toasted chopped walnuts can be substituted for currants.

Recipe by: Spice Islands Recipe Leaflet

Posted to MCRecipe Digest V1 #926 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Nov 26, 1997