Breakfast Scones

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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