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.
Ingredients
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2 cupall-purpose flour
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1/4 cupsugar
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1 1/2 tsp.baking powder
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1/2 tsp.baking soda
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1/4 tsp.salt
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1/4 cupcold butter or margarine
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1/2 cupbuttermilk
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1/2 cup (4 oz.)Better'n Eggs®
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4 Tbsp.strawberry preserves
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2 Tbsp.finely chopped pecans
Instructions
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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.
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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.
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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.
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Bake for 11 to 13 minutes or until light golden brown.
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