Breakfast scones w/strawberry butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter or margarine |
| ½ | cup | Sour cream |
| 1 | Egg; slightly beaten | |
| ⅔ | cup | Currants; (optional) |
| 2 | teaspoons | Milk |
| 1 | tablespoon | Sugar |
| ½ | cup | Butter; softened |
| 2½ | tablespoon | Strawberry preserves |
Directions
STRAWBERRY BUTTER
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 1-½ cups.
Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@...> on Feb 22, 1998