| 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.
YOGURT AND BLUEBERRY SCONES
Recipe By:
Serving Size: 10
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Brown sugar -- packed
6 tablespoons Butter -- cold
1 1/4 cups Plain yogurt
2 Eggs
1/2 cup Blueberries -- fresh or frozen
1/4 teaspoon Ground cinnamon
Preparation:
Preheat oven to 450 degrees; grease a cookie sheet. In a medium bowl, combine the
flour, baking powder, baking soda, salt and brown sugar. Stir or whisk gently until well
mixed. Grate the cold butter into the flour by using the largest holes on a box grater,
stirring the butter in as you grate so it will not stick together. Make a well in the center
and add the yogurt and 1 egg. Dust the blueberries with cinnamon and add to the
dough. Stir until just combined. Use a 1/4-cup measure to scoop the dough onto the
cookie sheet. Beat the remaining egg and brush on top of each scone. Bake for 12 to
15 minutes, or until golden brown. Serve immediately.
Recipe By:
Serving Size: 10
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Brown sugar -- packed
6 tablespoons Butter -- cold
1 1/4 cups Plain yogurt
2 Eggs
1/2 cup Blueberries -- fresh or frozen
1/4 teaspoon Ground cinnamon
Preparation:
Preheat oven to 450 degrees; grease a cookie sheet. In a medium bowl, combine the
flour, baking powder, baking soda, salt and brown sugar. Stir or whisk gently until well
mixed. Grate the cold butter into the flour by using the largest holes on a box grater,
stirring the butter in as you grate so it will not stick together. Make a well in the center
and add the yogurt and 1 egg. Dust the blueberries with cinnamon and add to the
dough. Stir until just combined. Use a 1/4-cup measure to scoop the dough onto the
cookie sheet. Beat the remaining egg and brush on top of each scone. Bake for 12 to
15 minutes, or until golden brown. Serve immediately.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Yogurt & Blueberry Scones |