| 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.
BLUEBERRY SCONE CAKE
Recipe by: So Fat, Low Fat, No Fat
Serving Size: 4
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 15 oz. pkg. nut or banana br
1/3 cup Low-fat buttermilk
1/4 cup Egg beaters
1 cup fresh or frozen blueberries
2 teaspoon Sugar
Preparation:
Preheat the oven to 400 degrees. Spray a cookie sheet with vegetable oil cooking
spray. Combine the bread mix, buttermilk, and egg beaters. Stir 50 to 75 strokes by
hand, just until the dry particles are moistened. Fold in the blueberries. Turn the
dough onto the cookie sheet. Using floured fingers, shape into an 8" circle. Sprinkle
with sugar. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted
into center comes out clean. Serve warm, cut into pie-shaped wedges.
Recipe by: So Fat, Low Fat, No Fat
Serving Size: 4
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 15 oz. pkg. nut or banana br
1/3 cup Low-fat buttermilk
1/4 cup Egg beaters
1 cup fresh or frozen blueberries
2 teaspoon Sugar
Preparation:
Preheat the oven to 400 degrees. Spray a cookie sheet with vegetable oil cooking
spray. Combine the bread mix, buttermilk, and egg beaters. Stir 50 to 75 strokes by
hand, just until the dry particles are moistened. Fold in the blueberries. Turn the
dough onto the cookie sheet. Using floured fingers, shape into an 8" circle. Sprinkle
with sugar. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted
into center comes out clean. Serve warm, cut into pie-shaped wedges.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Blueberry Scone Cake |