** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine first 5 ingredients in a medium bowl; stir well; cut in butter with a pastry blender until mixture resembles coarse meal.
2. Add sour cream and egg, stirring just until dry ingredients are moistened.
3. Stir in currants, if desired. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
4. Pat dough to an 8 inch circle on a greased baking sheet.
5. Brush top with milk; sprinkle with 1 tablespoon sugar.
6. Cut circle into 8 wedges, using a sharp knife, separate wedges slightly.
7. Bake at 400 degrees for 14-16 minutes or until lightly browned.
8. Strawberry Butter: Cream butter, stir in preserves.
9. Transfer to a small serving bowl. Yields 1-1/2 cups.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Strawberry, Natural Sweeteners allergies.