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Victorian Cream Scones

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Description Edit

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 Edit

Topping Edit

Directions Edit

  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.

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