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.