| Taste the difference! |
The following scone recipe is provided for entertainment purposes and not for
redistribution. There may be errors in this publication. Before hosting your next tea
party, be sure to perfect your preparation method and fine tune your ingredients.
Do not jeopardize your tea party based on these recipes. Although scones are
easy to prepare, there is an art to making them the right consistency and thickness.
Don't forget to include Imperial Tea Garden brand teas at your next tea party.
redistribution. There may be errors in this publication. Before hosting your next tea
party, be sure to perfect your preparation method and fine tune your ingredients.
Do not jeopardize your tea party based on these recipes. Although scones are
easy to prepare, there is an art to making them the right consistency and thickness.
Don't forget to include Imperial Tea Garden brand teas at your next tea party.
ALMOND CRUMB SCONES
Recipe By: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
-----CRUMB TOPPING-----
2 tablespoons Butter or margarine -- firm
3 tablespoons All-purpose flour
2 tablespoons Granulated sugar
2 tablespoons toasted almonds -- finely chop
-----SCONES-----
1/2 cup Butter or margarine -- firm
2 cups All-purpose flour
1/4 cup Granulated sugar
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Toasted almonds -- chopped
1 Egg
1/2 cup Half and half
Preparation:
Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into
the flour, sugar and almonds until crumbly; set aside. For the scones, cut the
margarine into the flour, sugar, baking powder and salt with a pastry blender in a
large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg
and just enough half-and-half so that the dough leaves the side of the bowl and forms
a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead
lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle
with the crumb topping; press lightly into the dough. Cut into 8 wedges, but do not
separate. Bake for about 15 minutes, or until golden brown. Immediately remove from
the cookie sheet; carefully separate the wedges. Serve warm.
Recipe By: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
-----CRUMB TOPPING-----
2 tablespoons Butter or margarine -- firm
3 tablespoons All-purpose flour
2 tablespoons Granulated sugar
2 tablespoons toasted almonds -- finely chop
-----SCONES-----
1/2 cup Butter or margarine -- firm
2 cups All-purpose flour
1/4 cup Granulated sugar
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Toasted almonds -- chopped
1 Egg
1/2 cup Half and half
Preparation:
Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into
the flour, sugar and almonds until crumbly; set aside. For the scones, cut the
margarine into the flour, sugar, baking powder and salt with a pastry blender in a
large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg
and just enough half-and-half so that the dough leaves the side of the bowl and forms
a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead
lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle
with the crumb topping; press lightly into the dough. Cut into 8 wedges, but do not
separate. Bake for about 15 minutes, or until golden brown. Immediately remove from
the cookie sheet; carefully separate the wedges. Serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Almond Crumb Scones |