| 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.
CAPE BRETON SCONES
Recipe by: More Baking with Schmecks Appeal
Serving Size: 1
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
2 tablespoons Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Raisins or currants
1/2 cup Sour cream
1/4 cup Oil
1 Egg -- slightly beaten
3 tablespoons Milk
Preparation:
Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients
and stir in the flour mixture until the dough is all together. Toss on a lightly floured
surface until no longer sticky. Knead a few times. Divide the dough in half then pat
each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with
milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a
cookie sheet. Bake at 425F for 10 to 12 minutes or until golden. Serve hot with butter
and jam or honey.
Recipe by: More Baking with Schmecks Appeal
Serving Size: 1
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
2 tablespoons Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Raisins or currants
1/2 cup Sour cream
1/4 cup Oil
1 Egg -- slightly beaten
3 tablespoons Milk
Preparation:
Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients
and stir in the flour mixture until the dough is all together. Toss on a lightly floured
surface until no longer sticky. Knead a few times. Divide the dough in half then pat
each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with
milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a
cookie sheet. Bake at 425F for 10 to 12 minutes or until golden. Serve hot with butter
and jam or honey.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Scones Recipes Cape Breton Scones |