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Amber Street Inn
Beach Haven, New Jersey
from Joan Lacy Fitzsimmons
Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda, salt and sugar in 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 to 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 the wedges slightly.
Bake at 400 degrees for 14 to 16 minutes or until lightly browned.
Serve scones warm with Strawberry Butter.
Yield: 8 scones
Strawberry Butter: Beat butter at medium speed of an electric mixer until creamy or beat vigorously with wooden spoon. Stir in the preserves.
Yield: 1/2 cup
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