| 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 TOASTED OAT SCONES
Recipe by: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/2 cup Rolled oats -- -old fashioned or qu
1/2 cup Oat bran
3 tablespoons Margarine -- firm
1 cup All-purpose flour
1/4 cup Brown sugar -- packed
1 1/2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Figs; or prunes -- chopped
2 Egg whites
1/2 cup Buttermilk – low fat or nonfat
Preparation:
Preheat oven to 350 degrees. Spread the oats and bran in an ungreased 13 x 9 x 2-
inch baking pan. Bake for 15 to 20 minutes, stirring occasionally, until light brown;
cool. Increase the oven temperature to 400 degrees. Cut the margarine into the flour,
brown sugar, baking powder, baking soda and salt with a pastry blender in a large
bowl until the mixture resembles fine crumbs. Stir in the oat mixture and figs. Stir in the
egg whites and just enough buttermilk so that the dough leaves the side of the bowl
and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to
coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie
sheet. Cut into 8 wedges, but do not separate. Brush with buttermilk and sprinkle with
oats, if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove
from the cookie sheet; carefully separate the wedges. Serve warm.
Recipe by: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/2 cup Rolled oats -- -old fashioned or qu
1/2 cup Oat bran
3 tablespoons Margarine -- firm
1 cup All-purpose flour
1/4 cup Brown sugar -- packed
1 1/2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Figs; or prunes -- chopped
2 Egg whites
1/2 cup Buttermilk – low fat or nonfat
Preparation:
Preheat oven to 350 degrees. Spread the oats and bran in an ungreased 13 x 9 x 2-
inch baking pan. Bake for 15 to 20 minutes, stirring occasionally, until light brown;
cool. Increase the oven temperature to 400 degrees. Cut the margarine into the flour,
brown sugar, baking powder, baking soda and salt with a pastry blender in a large
bowl until the mixture resembles fine crumbs. Stir in the oat mixture and figs. Stir in the
egg whites and just enough buttermilk so that the dough leaves the side of the bowl
and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to
coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie
sheet. Cut into 8 wedges, but do not separate. Brush with buttermilk and sprinkle with
oats, if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove
from the cookie sheet; carefully separate the wedges. Serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Buttermilk Toasted Oat Scones |