Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Buttermilk Strawberry Scones
The buttermilk in this recipe makes a very tender scone. Each scone is topped with a bit of strawberry preserve and chopped pecan. If you prefer plain buttermilk scones the preserves and nuts can be omitted. Either way you will love this tasty breakfast pastry.

Preparation: 20 minutes  
Time-To-Table: 30 minutes  
Serving Size: 12

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter or margarine
  • 1/2 cup buttermilk
  • 1/2 cup (4 oz.) Better'n Eggs®
  • 4 tablespoons strawberry preserves
  • 2 tablespoons finely chopped pecans
Better'n Eggs


Instructions:
    1. Heat oven to 400° F. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and Better'n Eggs just until moistened.

    2. On lightly floured surface knead dough 4 or 5 times or until dough is smooth. Roll dough into a 1/2-inch thick circle; cut out scones with 2-inch round cookie cutters.

    3. Place scones on lightly greased cookie sheet. Top center of each scone with 1 teaspoon strawberry preserves. Sprinkle top of each scone with about 1/2 teaspoon pecans.

    4. Bake for 11 to 13 minutes or until light golden brown.


Nutrition Facts:
Calories: 162, Fat: 5 g, Cholesterol: 11 mg, Sodium: 220 mg, Carbohydrate: 26 g, Dietary Fiber: 1 g, Protein: 4 g, Calcium: 56 mg
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