| 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 SCONES
Recipe by: Unknown
Serving Size: 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3/4 cup Blueberries -- dried
1 3/4 cups Flour -- sifted
2 1/4 teaspoons Baking powder
1 tablespoon Sugar -- plus a little more
1/2 teaspoon Salt
1/4 cup Butter
2 Egg
1/3 cup Cream
Preparation:
Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes.
Preheat oven to 450 F. Drain blueberries. Mix together flour, baking powder, 1 Tbsp.
sugar and salt in a bowl. Cut in butter, using a pastry blender or two knives. Stir in
blueberries. In a separate bowl, beat eggs. Reserve 2 Tbsp. and add remaining eggs
to dry ingredients. Pour in cream. Combine with a few swift strokes. Place on a slightly
floured board and pat or roll to a thickness of 3/4 inch. Cut with a knife into diamond
shapes or into 2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake
for 15 minutes.
Recipe by: Unknown
Serving Size: 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3/4 cup Blueberries -- dried
1 3/4 cups Flour -- sifted
2 1/4 teaspoons Baking powder
1 tablespoon Sugar -- plus a little more
1/2 teaspoon Salt
1/4 cup Butter
2 Egg
1/3 cup Cream
Preparation:
Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes.
Preheat oven to 450 F. Drain blueberries. Mix together flour, baking powder, 1 Tbsp.
sugar and salt in a bowl. Cut in butter, using a pastry blender or two knives. Stir in
blueberries. In a separate bowl, beat eggs. Reserve 2 Tbsp. and add remaining eggs
to dry ingredients. Pour in cream. Combine with a few swift strokes. Place on a slightly
floured board and pat or roll to a thickness of 3/4 inch. Cut with a knife into diamond
shapes or into 2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake
for 15 minutes.
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| Scones Recipes Blueberry Scones |