Victorian Cream Scones

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup all purpose flour
 * 2 tablespoons granulated sugar
 * ½ teaspoon salt
 * 3 teaspoons baking powder
 * ¼ cup cold unsalted butter sliced into pieces
 * ½ cup currants
 * 2 beaten eggs
 * ½ cup heavy cream

Topping

 * 2 tablespoons sugar
 * ½ teaspoon ground cinnamon

Directions

 * 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.