BREAKFAST SCONES
List of Ingredients
- 2 CUPS FLOUR
- 3 TABLESPOONS SUGAR
- 2 TEASPOONS BAKING POWDER
- 1/2 TEASPOON BAKING SODA
- 1/4 TEASPOON SALT
- 1/3 CUP BUTTER ORMARGARINE
- 1/2 CUP SOUR CREAM
- 1 EGG SLIGHTLY BEATEN
- 2/3 CUP CURRANTS OPTIONAL
- 2 TEASPOONS MILK
- 1 TABLESPOON SUGAR
- STRAWBERRY BUTTER:
- 1/2 CUP SOFTENED BUTTER
- 2 1/2 TABLESPOONS STRAWBERRY PRESERVES
Instructions
- PREHEAT OVEN TO 400°.
- IN A BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT. WITH A PASTRY BLENDER OR YOUR FINGERS CUT IN BUTTER 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 INTO A 8" CIRCLE ON A GREASED BAKING SHEET. BRUSH TOP WITH MILK AND SPRINKLE WITH 1 TABLESPOON SUGAR. CUT CIRCLE INTO 8 WEDGES USING A SHARP KNIFE, SEPARATE WEDGES SLIGHTLY.
- BAKE FOR 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM OVEN AND PLACE ON A WIRE RACK TO COOL. SERVE WITH STRAWBERRY BUTTER.
- STRAWBERRY BUTTER:
- CREAM BUTTER AND STIR IN STRAWBERRY PRESERVES. TRANSFER TO A SMALL SERVING BOWL.
Final Comments
WONDERFUL.
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