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

In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in eggs and cream until 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 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 granulated sugar and 1/4 teaspoon cinnamon; sprinkle over top. Cutting through top layer only, cut into 8 wedges. Bake at 400 F for 20 to 25 minutes, or until golden brown.

Cut into 8 scones; serve warm.

Note: 1/2 cup of toasted chopped walnuts can be substituted for currants.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.