Recipe - Breakfast Scones Wstrawberry Butter

2 cup All purpose flour
3 tablespoon Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
1/3 cup Butter or margarine
One half cup Sour cream
1 Egg; slightly beaten
2/3 cup Currants; (optional)
2 teaspoon Milk
1 tablespoon Sugar

STRAWBERRY BUTTER
One half cup Butter; softened
2 One half tablespoon Strawberry preserves

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 1416 minutes or until lightly browned.

Strawberry Butter: Cream butter, stir in preserves. Transfer to a small
serving bowl. Yields 1One half cups.

Posted to BakeryShoppe Digest by Shelley Sparks ssparks@mailbox.arn.net
on Feb 22, 1998