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.