| 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.
SCOTTISH SCONES
Recipe By :
Serving Size : 20
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
3 tablespoons Granulated sugar
1/4 cup Butter or margarine -- plus
1 tablespoon Butter or margarine
1/2 cup Currants
8 ounces Sour cream
1 large Egg -- separated
1 teaspoon Granulated sugar -- mixed with
1/8 teaspoon Ground cinnamon
Preparation:
Preheat oven to 425 degrees. Combine the flour, baking powder, baking soda, salt
and sugar in a large bowl; stir well. Cut in the butter with a pastry blender until the
mixture is crumbly. Stir in the currants. Combine the sour cream and egg yolk, stirring
well; add to the flour mixture, stirring just until the dry ingredients are moistened. Turn
the dough out onto a lightly floured surface and knead lightly 10 or 12 times. Shape
the dough into a 9-inch circle. Cut into three rounds using a 4-inch cutter. Reroll the
remaining dough; cut into two rounds. Place the rounds on an ungreased baking
sheet. Cut each round into 4 wedges, but do not separate. Lightly beat the egg white
and brush over the wedges. Sprinkle the cinnamon sugar evenly over the wedges.
Bake for 13 to 15 minutes, or until lightly browned. Serve warm.
Recipe By :
Serving Size : 20
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
3 tablespoons Granulated sugar
1/4 cup Butter or margarine -- plus
1 tablespoon Butter or margarine
1/2 cup Currants
8 ounces Sour cream
1 large Egg -- separated
1 teaspoon Granulated sugar -- mixed with
1/8 teaspoon Ground cinnamon
Preparation:
Preheat oven to 425 degrees. Combine the flour, baking powder, baking soda, salt
and sugar in a large bowl; stir well. Cut in the butter with a pastry blender until the
mixture is crumbly. Stir in the currants. Combine the sour cream and egg yolk, stirring
well; add to the flour mixture, stirring just until the dry ingredients are moistened. Turn
the dough out onto a lightly floured surface and knead lightly 10 or 12 times. Shape
the dough into a 9-inch circle. Cut into three rounds using a 4-inch cutter. Reroll the
remaining dough; cut into two rounds. Place the rounds on an ungreased baking
sheet. Cut each round into 4 wedges, but do not separate. Lightly beat the egg white
and brush over the wedges. Sprinkle the cinnamon sugar evenly over the wedges.
Bake for 13 to 15 minutes, or until lightly browned. Serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Scottish Scones |