| 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.
BREAKFAST SCONES
Recipe by: Jack Daniels Hometown Celebration Cookbook
Serving Size: 120
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 quart Ice water
5 pounds Biscuit mix
1 cup Sugar
2 cups Raisins or currants
1/2 teaspoon Nutmeg
3 tablespoons Lemon extract
2 Eggs
1/2 cup Milk
Sugar
Preparation:
Preheat oven to 450 In large mixing bowl, pour in ice water, making sure no ice
remains. Add biscuit mix, sugar, raisins, nutmeg and lemon extract. Mix with electric
mixer on low speed for two minutes, scraping sides often to blend well. Roll dough
onto a floured board to form an 8 by 20 inch rectangle. Cut dough into 2-inch
squares (60: cut squares into little triangles (120. Place triangles on buttered baking
sheets. Whisk eggs and milk together. Brush over scones. Sprinkle heavily with
sugar. Bake for 7-10 minutes or until golden brown. Serve hot.
Recipe by: Jack Daniels Hometown Celebration Cookbook
Serving Size: 120
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 quart Ice water
5 pounds Biscuit mix
1 cup Sugar
2 cups Raisins or currants
1/2 teaspoon Nutmeg
3 tablespoons Lemon extract
2 Eggs
1/2 cup Milk
Sugar
Preparation:
Preheat oven to 450 In large mixing bowl, pour in ice water, making sure no ice
remains. Add biscuit mix, sugar, raisins, nutmeg and lemon extract. Mix with electric
mixer on low speed for two minutes, scraping sides often to blend well. Roll dough
onto a floured board to form an 8 by 20 inch rectangle. Cut dough into 2-inch
squares (60: cut squares into little triangles (120. Place triangles on buttered baking
sheets. Whisk eggs and milk together. Brush over scones. Sprinkle heavily with
sugar. Bake for 7-10 minutes or until golden brown. Serve hot.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Breakfast Scones |