| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 8 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/4 | c | Granulated sugar |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter or margarine |
| 2 | Eggs; beaten | |
| 1/3 | c | Whipping cream -Filling— |
| 1/2 | c | Dried currants or raisins |
| 6 | tb | Packed brown sugar |
| 2 | tb | Butter or margarine; melted |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg -Topping— |
| 1 | Egg white; lightly beaten | |
| 2 | ts | Granulated sugar |
| 1/4 | ts | Ground cinnamon |
INSTRUCTIONS
In a small bowl, combine filling ingredients; set aside. In a large bowl, combine flour, 1/4 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 1/2 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: 1/2 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@foothill.net>" <cranew@foothill.net> on Nov 26, 1997
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