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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
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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.

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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.
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