Title: Cinnamon Streusel Scones
Categories: Breads
Yield: 8 Servings

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

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 "
on Nov 26, 1997