Victorian Cream Scones

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

• 2 tablespoons sugar
• ½ teaspoon ground cinnamon

Directions

1. Sift dry ingredients then add butter then stir in currants.
2. 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.
3. But into triangles and sprinkle with sugar cinnamon topping.
4. Bake in 375°F oven for 25 minutes.