Victorian Cream Scones
Revision as of 13:42, 31 March 2012 by RealRecipes (talk | contribs) (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine")
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Printey Estate in Forney, Texas in 2001.
- Contributed by Catsrecipes Y-Group
Ingredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ¼ cup cold unsalted butter sliced into pieces
- ½ cup currants
- 2 beaten eggs
- ½ cup heavy cream
Topping
Directions
- Sift dry ingredients then add butter then stir in currants.
- Combine eggs and cream in a separate bowl and add to the flour mixture then blend batter until smooth then pat into a mound measure ¾ inch thick.
- But into triangles and sprinkle with sugar cinnamon topping.
- Bake in 375°F oven for 25 minutes.
