Cinnamon Streusel Scones

I've had this recipe for probably 15 years.  That gives you a small insight into my insane recipe collection.  The texture of the paper feels like magazine, so that's probably where it came from.

This was my first attempt at scones and it did not disappoint.  It took everything in my power not to eat more than one.  It only made eight, so three were gone immediately between the kids and I.  I thought it might be nice to save at least one for The Dad.

Any time a recipe says knead, I get a little intimidated, but it was basically just throwing the mix onto the cutting board and mushing it around until it came together.  And yes, mushing is the technical term.  In my kitchen anyway.

These weren't like any scone I've ever eaten before.  They were way wetter, because of the filling, and way sweeter.  And way better.  If I'm being honest, most of the scones I've ever had are like eating sawdust, which may or may not have a few fruit or nut chunks in it.  These could run circles around those.

Okay, I'll stop trying to sell them and give you the recipe.  With permission to eat more than one.

Cinnamon Streusel Scones
Makes 8 scones.

2 C flour
1/4 C granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 C butter
2 eggs, beaten
1/3 C whipping cream (my container had chunks in it, so I had to use regular milk)

Filling

1/2 C dried currants or raisins (I used 1/4 C dried cranberries and 1/4 C chopped pecans)
6 Tbsp packed brown sugar
2 Tbsp melted butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Topping

1 egg white, lightly beaten
2 tsp granulated sugar
1/4 tsp ground cinnamon

In a small bowl, combine filling ingredients; set aside.

In a large bowl, combine flour, 1/4 C sugar, baking powder and salt.  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 to 6-inch circle, about 1 inch thick.  Place one circle on 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 sugar and 1/4 teaspoon cinnamon; sprinkle over top.  Cutting through top layer only, cut into 8 wedges.  Bake at 400 for 20 to 25 minutes or until golden brown.  Cut into 8 scones.  Serve warm.

Here they are coming together at my house:

Ready to go in the oven.

Hot out of the oven.

On my plate, moments before entering my mouth.

Flaky, buttery, sugary....what's not to love?!