| 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.
CHEESE AND HERB SCONES
Recipe by: Country Cooking, summer 1994
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
4 cups All-purpose flour
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Dried basil
1/4 teaspoon Dried thyme
1/4 teaspoon Ground red pepper
2/3 cup Vegetable shortening
1 cup Shredded cheddar cheese
1 1/3 cups Milk
1 tablespoon Dijon mustard
Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine
flour, baking powder, salt, basil, thyme and red pepper. With a pastry blender, or two
knives, cut in the shortening until mixture resembles coarse crumbs. Stir in 3/4 cup
cheddar cheese. Add milk and mustard to dry ingredients and mix lightly with a fork
until mixture clings together and forms a soft dough. Turn dough out onto a lightly
floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly
floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges.
Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce
tops with the tines of a fork. Brush tops with water and sprinkle with remaining cheese.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.
Recipe by: Country Cooking, summer 1994
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
4 cups All-purpose flour
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Dried basil
1/4 teaspoon Dried thyme
1/4 teaspoon Ground red pepper
2/3 cup Vegetable shortening
1 cup Shredded cheddar cheese
1 1/3 cups Milk
1 tablespoon Dijon mustard
Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine
flour, baking powder, salt, basil, thyme and red pepper. With a pastry blender, or two
knives, cut in the shortening until mixture resembles coarse crumbs. Stir in 3/4 cup
cheddar cheese. Add milk and mustard to dry ingredients and mix lightly with a fork
until mixture clings together and forms a soft dough. Turn dough out onto a lightly
floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly
floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges.
Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce
tops with the tines of a fork. Brush tops with water and sprinkle with remaining cheese.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.
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| Scones Recipes Cheese & Herb Scones |