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Ingredientes
- 2 c. All-purpose flour
- 1/4 c. Granulated sugar
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Butter or possibly margarine
- 2 x Large eggs, beaten
- 1/3 c. Whipping cream
- 1/2 c. Dry currants or possibly raisins
- 6 Tbsp. Packed brown sugar
- 2 Tbsp. Butter or possibly margarine, melted
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 1 x Egg white, lightly beaten
- 2 tsp Granulated sugar
- 1/4 tsp Grnd cinnamon
Direcciones
- In a small bowl, combine filling ingredients; set aside.
- In a large bowl, combine flour, 1/4 c. granulated sugar, baking pwdr and salt. Cut in butter till mix resembles coarse crumbs. With a fork, stir in Large eggs and cream till 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 proportionately 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 tsp. granulated sugar and 1/4 tsp. cinnamon; sprinkle over top. Cutting through top layer only, cut into 8 wedges. Bake at 400 F for 20 to 25 min, or possibly till golden.
- Cut into 8 scones; serve hot.
- Note: 1/2 c. of toasted minced walnuts can be substituted for currants.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 162 | 43% |
| Total Fat 18.37g | 23% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 678mg | 28% |
| Potassium 161mg | 5% |
| Total Carbs 48.58g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 23.62g | 16% |
| Protein 6.12g | 10% |
