Victorian Cream Scones
From chefmeow 16 years ago
- 25 minutes to make
- Serves 8
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.
Ingredients
- 1 cup all purpose flour shopping list
- 2 tablespoons granulated sugar shopping list
- 1/2 teaspoon salt shopping list
- 3 teaspoons baking powder shopping list
- 1/4 cup cold unsalted butter sliced into pieces shopping list
- 1/2 cup currants shopping list
- 2 beaten eggs shopping list
- 1/2 cup heavy cream shopping list
- Topping: shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
How to make it
- Sift dry ingredients then add butter then stir in currants.
- Combine eggs and cream in a separate bowl.
- Add to flour mixture then blend batter until smooth.
- Pat into a mound measure 3/4" thick.
- Cut into triangles and sprinkle with sugar cinnamon topping.
- Bake at 375 for 25 minutes.
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