| 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.
APRICOT SCONES
Recipe by: Best Recipes, Muffins & Quick Breads
Serving Size: 12
Category: Scones
Preparation:
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1 1/2 cups All-purpose flour
1 cup Oat bran -- uncooked
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Margarine
1 Egg -- beaten
3 tablespoons Low fat milk
17 ounces Apricot halves; drained -- chopped
Preheat oven to 400 degrees. Combine the flour, oat bran, sugar, baking powder and
salt in a large bowl. Cut in the margarine with a pastry blender or 2 knives until the
mixture resembles fine crumbs. Add the egg, milk and apricots; stir just until the dough
leaves the side of the bowl. Divide the dough in half; place on a lightly floured surface.
Sprinkle the surface of the dough with additional flour. Roll or pat the dough into a
6-inch circle, 1 inch thick.
Repeat with the remaining dough. Cut each circle into six wedges with a lightly floured
knife. Place on an ungreased baking sheet. Bake for 12 minutes, or until golden brown
and a toothpick inserted in the center comes out clean. Remove from the baking
sheet. Cool on a wire rack for 10 minutes. Serve warm or cool completely.
Recipe by: Best Recipes, Muffins & Quick Breads
Serving Size: 12
Category: Scones
Preparation:
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour
1 cup Oat bran -- uncooked
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Margarine
1 Egg -- beaten
3 tablespoons Low fat milk
17 ounces Apricot halves; drained -- chopped
Preheat oven to 400 degrees. Combine the flour, oat bran, sugar, baking powder and
salt in a large bowl. Cut in the margarine with a pastry blender or 2 knives until the
mixture resembles fine crumbs. Add the egg, milk and apricots; stir just until the dough
leaves the side of the bowl. Divide the dough in half; place on a lightly floured surface.
Sprinkle the surface of the dough with additional flour. Roll or pat the dough into a
6-inch circle, 1 inch thick.
Repeat with the remaining dough. Cut each circle into six wedges with a lightly floured
knife. Place on an ungreased baking sheet. Bake for 12 minutes, or until golden brown
and a toothpick inserted in the center comes out clean. Remove from the baking
sheet. Cool on a wire rack for 10 minutes. Serve warm or cool completely.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Apricot Scones |