Breakfast Scones With Strawberry Butter Recipe – a delicious recipe with flour, Sugar, Baking pwdr, Baking soda, Salt, Butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine first 5 ingredients in a medium bowl; stir well; cut in butter with a pastry blender till mix resembles coarse meal.
2
Add in lowfat sour cream and egg, stirring just till dry ingredients are moistened.
3
Stir in currants, if you like.
4
Turn dough out onto a lightly floured surface, and knead lightly 4 or possibly 5 times.
5
Pat dough to an 8 inch circle on a greased baking sheet.
6
Brush top with lowfat milk; sprinkle with 1 Tbsp.
7
sugar.
8
Cut circle into 8 wedges, using a sharp knife, separate wedges slightly.
9
Bake at 400 degrees for 14-16 min or possibly till lightly browned.
10
Strawberry Butter: Cream butter, stir in preserves.
11
Transfer to a small serving bowl.
12
Yields 1-1/2 c..
952
kcal
Calories
50
g
Fat
109
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 c. All purpose flour, 3 Tbsp. Sugar, 2 tsp Baking pwdr, 1/2 tsp Baking soda, and more.
Yes, Breakfast Scones With Strawberry Butter Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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