Kurt, Redwood City, CA
Serves eight
1 ¾ cups all-purpose flour
2 tablespoons poppy seeds (or to taste)
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons lightly salted butter
1 egg
1 cup Steinfeld’s sauerkraut, drained, squeezed dry and chopped
1 cup medium sharp cheddar cheese
¾ cup sour cream
1/3 cup thinly sliced green onions
Heat oven to 400 degrees.
Grease large baking sheet.
In large bowl, stir together flour, poppy seeds, sugar, baking powder, baking soda and salt. Cut in butter, using pastry blender or two knives, until mixture resembles coarse crumbs.
In a small bowl, stir together egg, sauerkraut, cheese, sour cream and onion.
Add to dry ingredients and stir just until combined.
Transfer dough to lightly floured work surface. Pat into an eight by eight-inch square. Cut dough into four four-inch squares. Cut each piece diagonally in half to make eight triangles. Place scones one inch apart on prepared baking sheet.
Bake 16 – 20 minutes or until golden brown. Serve warm.
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