| 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 CHIP SCONES
Recipe By: Williams Sonoma Kitchen Library Cookbook- Chocolate
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour; -- sift
measuring -- plus
for working
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 cup Sugar; -- plus 2-3 tb
3/4 cup Semisweet chocolate chips -- or
4 ounces Semisweet chocolate – roughly into 1/2" pieces
1 1/4 cups Heavy (double) cream
3 tablespoons Unsalted butter -- melted
Preparation:
Position a rack in the middle of an oven and preheat the oven to 425 degrees. Select
a heavy-duty baking sheet but do not grease it. Sift together the sifted flour, baking
powder, salt and the 1/4 cup sugar into a bowl. Toss together with a fork to mix
thoroughly. Mix in the chocolate chips or pieces. Pour in the cream and mix with the
fork until the mixture holds together. The dough will be fairly sticky. Transfer the
dough to a lightly floured work surface and sprinkle lightly with flour. Knead the dough
10 times, pushing it away from you with the heel of your hand, folding it back over
itself and giving it a quarter turn each time. Pat into a 9-inch disk. Brush with the
melted butter and then sprinkle with the 2-3 tablespoons sugar. Cut the dough into 12
pie-shaped wedges and transfer each to the baking sheet, leaving about a 1-inch
space between the wedges. Bake until the tops are golden brown, 15-17 minutes.
Serve warm or at room temperature.
Note: These do not keep long.
Recipe By: Williams Sonoma Kitchen Library Cookbook- Chocolate
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour; -- sift
measuring -- plus
for working
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 cup Sugar; -- plus 2-3 tb
3/4 cup Semisweet chocolate chips -- or
4 ounces Semisweet chocolate – roughly into 1/2" pieces
1 1/4 cups Heavy (double) cream
3 tablespoons Unsalted butter -- melted
Preparation:
Position a rack in the middle of an oven and preheat the oven to 425 degrees. Select
a heavy-duty baking sheet but do not grease it. Sift together the sifted flour, baking
powder, salt and the 1/4 cup sugar into a bowl. Toss together with a fork to mix
thoroughly. Mix in the chocolate chips or pieces. Pour in the cream and mix with the
fork until the mixture holds together. The dough will be fairly sticky. Transfer the
dough to a lightly floured work surface and sprinkle lightly with flour. Knead the dough
10 times, pushing it away from you with the heel of your hand, folding it back over
itself and giving it a quarter turn each time. Pat into a 9-inch disk. Brush with the
melted butter and then sprinkle with the 2-3 tablespoons sugar. Cut the dough into 12
pie-shaped wedges and transfer each to the baking sheet, leaving about a 1-inch
space between the wedges. Bake until the tops are golden brown, 15-17 minutes.
Serve warm or at room temperature.
Note: These do not keep long.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Scones Recipes Chocolate Chip Scones |