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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



1. PREHEAT OVEN TO 400°.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. STRAWBERRY BUTTER:
   
6. CREAM BUTTER AND STIR IN STRAWBERRY PRESERVES. TRANSFER TO A SMALL SERVING BOWL.
   






Final Comments


WONDERFUL.