2 cup All-purpose flour
1/4 cup Granulated sugar
1 tbsp Baking powder
1/4 tsp Salt
1/2 cup Butter or margarine
2 Eggs, beaten
1/3 cup Whipping cream --Filling---
1/2 cup Dried currants or raisins
6 tbsp Packed brown sugar
2 tbsp Butter or margarine, melted
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg --Topping---
1 Egg white, lightly beaten
2 tsp Granulated sugar
1/4 tsp Ground cinnamon
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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 <cranew@foothill.net>" <cranew@foothill.net> on Nov 26, 1997
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