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Breakfast Scones W/strawberry Butter

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

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
1/2 c Butter; softened
2 1/2 tb Strawberry preserves

INSTRUCTIONS

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 1-1/2 cups.
Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@mailbox.arn.net>
on Feb 22, 1998

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