Home > Scones > Cinnamon Streusel Scones
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.
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