Cinnamon Streusel Scones
Last updated 6/12/2012 1:16:35 AM. Recipe ID 46513. Report a problem with this recipe.
Title: Cinnamon streusel scones
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
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
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
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