• 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

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.

0041e Copyright © 2006 Better'n Eggs