Breakfast Scones (1) Southern Living Five Star Recipes pg. 35 2 cups flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 3 T sugar 1/3 cup butter ½ cup sour cream 1 egg, lightly beaten 2/3 cup currants (optional) I didn’t use, just left the bread plain 2 tsp milk 1 T sugar Combine first 5 ingredients in a medium bowl; stir well. Cut in butter with a pastry blender until mixture is crumbly. 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 T sugar. Cut circle into 8 wedges, using a sharp knife; separate wedges slightly. Bake at 400 degrees for 14 to 16 minutes or until lightly browned. Serve with butter, jam, honey. Yield: 8 scones. |
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