| 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.
CHOCOLATE PEANUT BUTTER SCONES
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
1/2 cup Sugar -- brown
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 cup Butter, sweet -- chilled
3/4 cup Peanut butter -- creamy
1/4 cup Milk
2 Egg
2 teaspoons Vanilla
1/2 cup Peanuts, unsalted -- chopped
1 1/2 ounces Chocolate – bittersweet
Preparation:
Break chocolate into 8 equal pieces. Preheat oven to 375F. In a large bowl, stir
together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch
cubes and distribute them over the flour mixture. With a pastry blender or two knives
used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In
a small bowl, stir together the peanut butter mixture to the flour mixture and knead
until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on
a cutting board. Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit
cutter, cut out rounds from the dough. Gather the scraps together and repeat until all
the dough is used and there are 16 round. Place 8 of the rounds on an ungreased
baking sheet. Top each round with a piece of the chocolate and one of the remaining
circles of dough. Press the edges gently to seal. Bake for 17-19 minutes, or until
lightly browned. Remove the baking sheet to a wire rack and cool 5 minutes. Using a
spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely
and store in an airtight container.
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
1/2 cup Sugar -- brown
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 cup Butter, sweet -- chilled
3/4 cup Peanut butter -- creamy
1/4 cup Milk
2 Egg
2 teaspoons Vanilla
1/2 cup Peanuts, unsalted -- chopped
1 1/2 ounces Chocolate – bittersweet
Preparation:
Break chocolate into 8 equal pieces. Preheat oven to 375F. In a large bowl, stir
together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch
cubes and distribute them over the flour mixture. With a pastry blender or two knives
used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In
a small bowl, stir together the peanut butter mixture to the flour mixture and knead
until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on
a cutting board. Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit
cutter, cut out rounds from the dough. Gather the scraps together and repeat until all
the dough is used and there are 16 round. Place 8 of the rounds on an ungreased
baking sheet. Top each round with a piece of the chocolate and one of the remaining
circles of dough. Press the edges gently to seal. Bake for 17-19 minutes, or until
lightly browned. Remove the baking sheet to a wire rack and cool 5 minutes. Using a
spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely
and store in an airtight container.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Chocolate Peanut Butter Scones |