4 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1/2 pound butter
10 ounces raisins or currants
18-20 ounces (2 1/4 to 2 1/2 cups)
Beaten egg, for glaze
Mix flour with baking powder, soda, cinnamon, nutmeg, sugar and salt.
Cut butter into flour to make a coarse texture.
Mix in raisins or currants.
Gradually blend in heavy cream just until dough is moist to the touch.
Drop into greased muffin tins. Brush with egg that has been beaten with a little of the cream.
Bake in preheated 350 degree F oven for 20-25 minutes until done.
Serve warm with butter and strawberry preserves.