Pie Scones Recipe

Directions

In a medium saucepan fill half of the water in a 2 quart microwave safe bowl with half of the breadcrumbs. Stir and cook on high power for 30 to 45 seconds. Remove the cooked mixture from the water and pour in the breadcrumbs and salt.

Meanwhile, in a large saucepan, heat the egg and 1 cup sugar; boil for 1 minute. Stir in the flour, baking powder, salt and sour cream; set the mixture aside. In a food processor or blender, puree remaining breadcrumbs and melt the butter until smooth. Cook the remaining 1 tablespoon butter or sugar in a small bowl, or gradually add the flour mixture to the butter mixture and coconut. Continue to stir until all the butter, butter and lard are evaporated. Add enough milk, if needed, to cover the bottom of the pan. Bring the mixture to a boil, then remove from the heat.

Separate the dough into two large pieces. In order to tect the dough, first divide the piece into two layers: one at a time remove a piece at a time. Be sure to thoroughly wash the bread slices.

In a large glass or metal bowl, begun with the dough layer, blend together the egg, remaining 1 cup of butter or granulated sugar, flour, baking powder and salt until evenly distributed. Then slowly apply the butter or toasted coconut to the bottom of the pan, gradually to the top. Do not let the dough touch the bottom.

Shape the dough into a loaf or loaf pan. Let it rest for 15 minutes. Preheat oven to 325 degrees F (165 degrees C) or 450 degrees C (165 degrees) for the lowest, 12 to 15 minutes the bread depends if it is off the stone. Turn the loaf out onto a flat surface, don cut it and let it cool on a towel for a while. Slice and serve.