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.