 Cinnamon Scones
Makes 12 scones
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Ingredients
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3
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cups all-purpose flour
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1/3
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cup plus 1 tablespoon sugar
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1
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tablespoon baking powder
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1/2
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teaspoon plus 1/8 teaspoon ground cinnamon, divided
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1/2
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teaspoon salt
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1/2
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cup (1 stick) I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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3/4
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cup currants or raisins
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1
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cup plus 1 tablespoon whipping or heavy cream, divided
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2
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eggs
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Preheat oven to 450°F.
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In large bowl, combine flour, 1/3 cup sugar, baking powder, 1/2 teaspoon cinnamon and salt. With pastry blender or two knives, cut in I Can't Believe It's Not Butter!® Spread until mixture is size of fine crumbs. Stir in currants.
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In small bowl, with wire whisk, beat 1 cup cream and eggs. Stir into flour mixture until dough forms. On floured surface, with floured hands, divide dough in half. Press each half into 6-inch circle. Cut each circle into 6 wedges; place on baking sheet. Brush with remaining 1 tablespoon cream, then sprinkle with remaining 1 tablespoon sugar mixed with remaining 1/8 teaspoon cinnamon.
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Bake 12 minutes or until golden. Serve warm with additional I Can't Believe It's Not Butter! Spread or cool completely on wire rack.
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© Unilever
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Printed
from fbnr.com
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