Title: Breakfast scones w/strawberry butter
 Categories: None
      Yield: 1 Servings
 
      2 c  All purpose flour
      3 tb Sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/3 c  Butter or margarine
    1/2 c  Sour cream
      1    Egg; slightly beaten
    2/3 c  Currants; (optional)
      2 ts Milk
      1 tb Sugar

MMMMM---------------------STRAWBERRY BUTTER--------------------------
    1/2 c  Butter; softened
  2 1/2 tb Strawberry preserves
 
  Combine first 5 ingredients in a medium bowl; stir well; cut in
  butter with a pastry blender until mixture resembles coarse meal. 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 tablespoon sugar. Cut circle into 8 wedges, using a
  sharp knife, separate wedges slightly. Bake at 400 degrees for 14-16
  minutes or until lightly browned.
  
  Strawberry Butter: Cream butter, stir in preserves. Transfer to a
  small serving bowl. Yields 1-1/2 cups.