| 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.
BUTTERMILK SCONES
Recipe by: PRODIGY GUEST CHEFS COOKBOOK
Serving Size: 18
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
12 tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated orange rind
1 tablespoon Heavy cream
1/4 teaspoon Cinnamon
2 tablespoons Sugar
Preparation:
PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour,
sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to
mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender
or two knives, or work in, using your fingertips, until the mixture looks like fresh bread
crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry
ingredients are moistened. Gather the dough into a ball and press so it holds
together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times.
Pat the dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir
to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces.
Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until
the tops are browned. Serve hot.
Recipe by: PRODIGY GUEST CHEFS COOKBOOK
Serving Size: 18
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
12 tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated orange rind
1 tablespoon Heavy cream
1/4 teaspoon Cinnamon
2 tablespoons Sugar
Preparation:
PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour,
sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to
mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender
or two knives, or work in, using your fingertips, until the mixture looks like fresh bread
crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry
ingredients are moistened. Gather the dough into a ball and press so it holds
together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times.
Pat the dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir
to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces.
Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until
the tops are browned. Serve hot.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Scones Recipes Buttermilk Scones |