| 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.
BASIL PARMESAN SCONES
Recipe by: Pillsbury, The Complete Book of Baking
Serving Size: 8
Category: Scones
Preparation:
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1 1/4 to 1 1/2 cups All-purpose flour
3 tablespoons Oat bran
2 tablespoons Grated Parmesan cheese
2 teaspoons Baking powder
1 teaspoon Dried basil
1/2 teaspoon Salt
1 cup Whipping cream
1 teaspoon Oat bran
Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine 1 1/4
cups flour, 3 tablespoons oat bran, cheese, baking powder, basil and salt; blend well.
Reserve 1 teaspoon whipping cream. Add the remaining cream to the flour mixture,
stirring just until a soft dough forms. If the dough is too wet, stir in additional flour, one
tablespoon at a time. On a floured surface, gently knead the dough to form a smooth
ball. Place on the cookie sheet; pat or roll into a 6-inch circle. Cut into 8 wedges; do
not separate. Brush with the reserved whipping cream; sprinkle with 1 teaspoon oat
bran. Bake for 15 to 18 minutes, or until lightly browned. Cut into wedges; serve warm.
Recipe by: Pillsbury, The Complete Book of Baking
Serving Size: 8
Category: Scones
Preparation:
-------- ------------ --------------------------------
1 1/4 to 1 1/2 cups All-purpose flour
3 tablespoons Oat bran
2 tablespoons Grated Parmesan cheese
2 teaspoons Baking powder
1 teaspoon Dried basil
1/2 teaspoon Salt
1 cup Whipping cream
1 teaspoon Oat bran
Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine 1 1/4
cups flour, 3 tablespoons oat bran, cheese, baking powder, basil and salt; blend well.
Reserve 1 teaspoon whipping cream. Add the remaining cream to the flour mixture,
stirring just until a soft dough forms. If the dough is too wet, stir in additional flour, one
tablespoon at a time. On a floured surface, gently knead the dough to form a smooth
ball. Place on the cookie sheet; pat or roll into a 6-inch circle. Cut into 8 wedges; do
not separate. Brush with the reserved whipping cream; sprinkle with 1 teaspoon oat
bran. Bake for 15 to 18 minutes, or until lightly browned. Cut into wedges; serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Basil Parmesan Scones |