Cinnamon Scones

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Enjoy these cinnamon streusel scones for brunch or afternoon tea or give them away in a holiday goody bag.

Cinnamon Scones

Filling:

• 1/2 cup dried currants OR raisins
• 6 tablespoons brown sugar
• 2 tablespoons butter OR margarine, melted
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg

Scones:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon Baking Powder
• 1/4 teaspoon salt
• 1/2 cup butter OR margarine 2 eggs, beaten
• 1/3 cup whipping cream

Topping:

• 1 egg white, lightly beaten
• 2 teaspoons sugar
• 1/4 teaspoon Ground Cinnamon

Directions

:

Makes: 8 scones
Prep Time: 15 minutes
Bake Time: 20 to 25 minutes

Preheat oven to 400°F.

Combine filling ingredients in a small bowl; set aside. Combine flour, 1/4 cup granulated sugar, baking powder and salt in a large bowl.

Cut in butter until mixture resembles coarse crumbs. With fork, stir in eggs and cream until just moistened. On lightly floured surface, knead gently 8 to 10 times.

Divide dough in half. Pat each into a 6-inch circle, about 1-inch thick. Place one circle on ungreased baking sheet; spread filing 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.

Source: Used with permission © 2008 ACH Foods. All Rights Reserved.