| 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.
WHEAT BRAN SCONES WITH DRIED CRANBERRIES
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2/3 cup Dried cranberries
1 1/2 cups All-purpose flour
1/2 cup All-bran cereal -- -ground in a blender
processor
2 tablespoons Light brown sugar -- packed
1 tablespoon Baking powder
1/4 teaspoon Salt
5 tablespoons Unsalted butter -- cold
into pieces
3/4 cup Buttermilk -- cold
1/3 cup Rolled oats -- for sprinkling
Preparation:
Preheat oven to 400 degrees; grease a baking sheet or line with parchment, and
sprinkle with the rolled oats. In a small bowl, cover the dried cranberries with boiling
water and let stand for 10 minutes. In a medium bowl, combine the flour, All-Bran,
brown sugar, baking powder and salt. Cut in the butter with a fork or a heavy-duty
electric mixer until the mixture resembles coarse crumbs. Drain the plumped
cranberries and add to the dry mixture along with the buttermilk. Stir until a sticky
dough is formed. Turn the dough out onto a lightly floured work surface and knead
about 6 times, just until the dough holds together. Divide into 3 equal portions and pat
each into a 1-inch thick round about 4 inches in diameter. With a knife or straight
edge, cut each round into quarters, making 4 wedges. The scones can also be formed
by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the
scones 1 inch apart on the baking sheet. Bake for about 15 to 18 minutes until crusty
and golden brown. Serve immediately.
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2/3 cup Dried cranberries
1 1/2 cups All-purpose flour
1/2 cup All-bran cereal -- -ground in a blender
processor
2 tablespoons Light brown sugar -- packed
1 tablespoon Baking powder
1/4 teaspoon Salt
5 tablespoons Unsalted butter -- cold
into pieces
3/4 cup Buttermilk -- cold
1/3 cup Rolled oats -- for sprinkling
Preparation:
Preheat oven to 400 degrees; grease a baking sheet or line with parchment, and
sprinkle with the rolled oats. In a small bowl, cover the dried cranberries with boiling
water and let stand for 10 minutes. In a medium bowl, combine the flour, All-Bran,
brown sugar, baking powder and salt. Cut in the butter with a fork or a heavy-duty
electric mixer until the mixture resembles coarse crumbs. Drain the plumped
cranberries and add to the dry mixture along with the buttermilk. Stir until a sticky
dough is formed. Turn the dough out onto a lightly floured work surface and knead
about 6 times, just until the dough holds together. Divide into 3 equal portions and pat
each into a 1-inch thick round about 4 inches in diameter. With a knife or straight
edge, cut each round into quarters, making 4 wedges. The scones can also be formed
by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the
scones 1 inch apart on the baking sheet. Bake for about 15 to 18 minutes until crusty
and golden brown. Serve immediately.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Wheat Bran Scones |