| 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.
BUTTERY RAISIN SCONES with WALNUTS
Recipe By: Entertaining! Fast and Fancy Cookbook by Renny Darling.
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
2 teaspoons Baking powder
2/3 cup Sugar
1/3 cup Butter
1/2 cup Raisins
1/4 cup Chopped walnuts
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla
Preparation:
Beat together first 4 ingredients until mixture resembles coarse meal. Beat in raisins
and walnuts. Beat together eggs, sour cream and vanilla until blended and add, all at
once, to flour mixture. Beat until blended. Do not over beat. Spread batter (it will be
very thick) into a greased 10-inch springform pan and sprinkle top with 1 teaspoon
sugar (optional, but nice). Bake in a 350 degree oven for 25 to 30 minutes, or until
top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in
pan. When cool, remove from pan and cut into wedges to serve.
Note: Dried currants can be substituted for the raisins. Walnuts can be omitted, but
are a nice addition.
Recipe By: Entertaining! Fast and Fancy Cookbook by Renny Darling.
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
2 teaspoons Baking powder
2/3 cup Sugar
1/3 cup Butter
1/2 cup Raisins
1/4 cup Chopped walnuts
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla
Preparation:
Beat together first 4 ingredients until mixture resembles coarse meal. Beat in raisins
and walnuts. Beat together eggs, sour cream and vanilla until blended and add, all at
once, to flour mixture. Beat until blended. Do not over beat. Spread batter (it will be
very thick) into a greased 10-inch springform pan and sprinkle top with 1 teaspoon
sugar (optional, but nice). Bake in a 350 degree oven for 25 to 30 minutes, or until
top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in
pan. When cool, remove from pan and cut into wedges to serve.
Note: Dried currants can be substituted for the raisins. Walnuts can be omitted, but
are a nice addition.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Buttery Raisin Scones |