| 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.
BACON CORNMEAL SCONES
Recipe by: Country cooking, summer 1994
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 cups Yellow cornmeal
4 teaspoons Baking powder
1 tablespoon Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Vegetable shortening
8 Bacon slices; cooked -- crumbled
1 1/3 cups Buttermilk
Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine
flour, cornmeal, baking powder, sugar, baking soda and salt. With a pastry blender, or
two knives, cut in the shortening until mixture resembles coarse crumbs. Set aside 2
tablespoons crumbled bacon. Add buttermilk and remaining bacon to dry ingredients
and mix lightly with a fork until mixture clings together and forms soft dough. Turn
dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough
in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round;
cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on
prepared pan. Pierce tops with the tines of a fork. Brush tops with water and sprinkle
with reserved bacon. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
Recipe by: Country cooking, summer 1994
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 cups Yellow cornmeal
4 teaspoons Baking powder
1 tablespoon Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Vegetable shortening
8 Bacon slices; cooked -- crumbled
1 1/3 cups Buttermilk
Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine
flour, cornmeal, baking powder, sugar, baking soda and salt. With a pastry blender, or
two knives, cut in the shortening until mixture resembles coarse crumbs. Set aside 2
tablespoons crumbled bacon. Add buttermilk and remaining bacon to dry ingredients
and mix lightly with a fork until mixture clings together and forms soft dough. Turn
dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough
in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round;
cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on
prepared pan. Pierce tops with the tines of a fork. Brush tops with water and sprinkle
with reserved bacon. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
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| Scones Recipes Bacon Cornmeal Scones |