BREAKFAST SCONES WITH STRAWBERRY BUTTER
2 c all purpose flour 3 Tb sugar 2 ts baking powder 1/2 ts baking soda 1/4 ts salt 1/3 c butter or margarine 1/2 c sour cream 1 egg; slightly beaten 2/3 c currants; (optional) 2 ts milk 1 Tb sugar STRAWBERRY BUTTER 1/2 c butter; softened 2 1/2 Tb 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 14-16 minutes or until lightly browned. STRAWBERRY BUTTER Cream butter, stir in preserves. Transfer to a small serving bowl. MAKES 1-1/2 cups. Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
