Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Breakfast Scones With Strawberry Butter?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breakfast Scones With Strawberry Butter

Date Added: January 04, 2014

Ingredients:

2 Cups All-Purpose Flour 2 Cups All-Purpose Flour (up to 2)
3 Tablespoons Sugar 3 Tablespoons Sugar brown
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking soda level - dissol ved in milk
1/4 Teaspoon Salt 1/4 Teaspoon Salt (to taste)
1/3 Cup Butter 1/3 Cup Butter or margarine
1/2 Cup Sour Cream 1/2 Cup Sour cream
1 Unit Egg 1 Unit Egg slightly beaten
Cup Currants Cup Currants (optional)
2 Teaspoons Milk 2 Teaspoons Milk (evaporated is best)
1 Tablespoon Sugar 1 Tablespoon Sugar brown
1/2 Cup Butter 1/2 Cup Butter softened
2 1/2 Tablespoons Strawberries 2 1/2 Tablespoons Strawberry preserves
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 11 in the recipe.
View My Pantry
Recipe Tools

Directions:

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.

Comments on Breakfast Scones With Strawberry Butter Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
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.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2021 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer