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

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