Breakfast Scones With Strawberry Butter Recipe

• 2 c. All purpose flour
• 3 Tbsp. Sugar
• 2 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/3 c. Butter or possibly margarine
• 1/2 c. Lowfat sour cream
• 1 x Egg, slightly beaten
• 2/3 c. Currants, (optional)
• 2 tsp Lowfat milk
• 1 Tbsp. Sugar
• 1/2 c. Butter, softened
• 2 1/2 Tbsp. Strawberry preserves

1. Combine first 5 ingredients in a medium bowl; stir well; cut in butter with a pastry blender till mix resembles coarse meal.
2. Add in lowfat sour cream and egg, stirring just till dry ingredients are moistened.
3. Stir in currants, if you like.
4. Turn dough out onto a lightly floured surface, and knead lightly 4 or possibly 5 times.
5. Pat dough to an 8 inch circle on a greased baking sheet.
6. Brush top with lowfat milk; sprinkle with 1 Tbsp.
7. sugar.
8. Cut circle into 8 wedges, using a sharp knife, separate wedges slightly.
9. Bake at 400 degrees for 14-16 min or possibly till lightly browned.
10. Strawberry Butter: Cream butter, stir in preserves.
11. Transfer to a small serving bowl.
12. Yields 1-1/2 c..

flour, sugar, baking pwdr, baking soda, salt, butter, sour cream, egg, currants, milk, sugar, butter, strawberry preserves

Taken from cookeatshare.com/recipes/breakfast-scones-with-strawberry-butter-92002 (may not work)