Breakfast Scones W/strawberry Butter
Ingredients
- 1/2 ts Baking soda
- 1/4 ts Salt
- 2 1/2 tb Strawberry preserves
- 1/2 c Sour cream
- 2/3 c Currants; (optional)
- 2 ts Baking Powder
- 2 c All purpose flour
- 1 Egg slightly beaten
- 1 tb Sugar
- 1/3 c Butter or margarine
- 2 ts milk
- 1/2 c Butter softened
- 3 tb Sugar
Instructions
- Combine first 5 ingredients in a medium bowl; stir well; cut in butter with a pastry blender until mixture resembles coarse meal. Add sour cream and egg, stirring just until dry ingredients are moistened. Stir in currants, if desired. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Pat dough to an 8 inch circle on a greased baking sheet. Brush top with milk; sprinkle with 1 tablespoon sugar. Cut circle into 8 wedges, using a sharp knife, separate wedges slightly. Bake at 400 degrees for 14-16 minutes or until lightly browned. Strawberry Butter: Cream butter, stir in preserves. Transfer to a small serving bowl. Yields 1-1/2 cups. Posted to Bakery-Shoppe Digest by Shelley Sparks on Feb 22, 1998
