Side Pannel
Cinnamon Streusel Scones
Ingredients List
- 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
Directions
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.
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.
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