| 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 SCONES
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 tablespoons Sugar
1 tablespoon Baking powder
1/4 teaspoon Salt
1/2 cup Vegetable shortening
1/2 cup Currants
1 Egg -- beaten
1/2 Half-and-half
Extra flour for kneading
Preparation:
Sift together dry ingredients. Using pastry blender cut the shortening into dry
ingredients until mixture resembles coarse cornmeal. Stir in currants. Make a well in
center of mixture and add, all at once, the mixture of egg and cream. Stir with fork until
dough follows fork. Form dough into a ball and put on lightly floured surface. Knead
LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12
wedges. Bake at 425 deg. on ungreased baking sheet 15-20 minutes or until golden.
NOTE: For Sugared Scones: Omit currants, and before baking brush top with melted
butter and sprinkle with sugar.
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 tablespoons Sugar
1 tablespoon Baking powder
1/4 teaspoon Salt
1/2 cup Vegetable shortening
1/2 cup Currants
1 Egg -- beaten
1/2 Half-and-half
Extra flour for kneading
Preparation:
Sift together dry ingredients. Using pastry blender cut the shortening into dry
ingredients until mixture resembles coarse cornmeal. Stir in currants. Make a well in
center of mixture and add, all at once, the mixture of egg and cream. Stir with fork until
dough follows fork. Form dough into a ball and put on lightly floured surface. Knead
LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12
wedges. Bake at 425 deg. on ungreased baking sheet 15-20 minutes or until golden.
NOTE: For Sugared Scones: Omit currants, and before baking brush top with melted
butter and sprinkle with sugar.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Buttery Scones |