Monkey Bread recipe
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from Joan Lacy Fitzsimmons
Preheat oven to 400 degrees.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 1/3 cup butter or margarine
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 2/3 cups currants (optional)
- 2 teaspoons milk
- 1 Tablespoon sugar
- Strawberry Butter Ingredients:
- 1/2 cup butter, softened
- 2-1/2 Tablespoons strawberry preserves
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.
Strawberry Butter:Beat butter at medium speed of an electric mixer until creamy or beat vigorously with wooden spoon. Stir in the preserves.
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