| 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.
CINNAMON-DATE SCONES
Recipe by: Best Recipes, Muffins & Quick Breads
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/4 cup Granulated sugar -- divided
1/4 teaspoon Ground cinnamon
2 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
5 tablespoons Butter or margarine -- cold
1/2 cup Chopped dates
2 Eggs
1/3 cup Half-and-half -- or milk
Preparation:
Preheat oven to 425 degrees. Combine 2 tablespoons sugar and the cinnamon in a
small bowl; set aside. Combine the flour, baking powder, salt and the remaining 2
tablespoons sugar in a medium bowl. Cut in the butter with a pastry blender or 2
knives until the mixture resembles coarse crumbs. Stir in the dates. Beat the eggs in
a separate small bowl with a fork. Add the half-and-half; beat until well blended.
Reserve 1 tablespoon egg mixture in a small cup; set aside. Stir the remaining egg
mixture into the flour mixture until a soft dough forms. Turn out the dough onto a
well-floured surface. Knead the dough gently 10 to 12 times. Roll out the dough with
a lightly floured rolling pin into a 9 x 6-inch rectangle. Cut the dough into 6 squares
with a lightly floured knife. Cut each square diagonally in half, making 12 triangles.
Place the triangles 2 inches apart on an ungreased baking sheet. Brush with the
reserved egg mixture; sprinkle with the cinnamon sugar. Bake for 10 to 12 minutes,
or until golden brown. Immediately remove from the baking sheets. Cool on wire
racks for 10 minutes. Serve warm or cool completely.
Recipe by: Best Recipes, Muffins & Quick Breads
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/4 cup Granulated sugar -- divided
1/4 teaspoon Ground cinnamon
2 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
5 tablespoons Butter or margarine -- cold
1/2 cup Chopped dates
2 Eggs
1/3 cup Half-and-half -- or milk
Preparation:
Preheat oven to 425 degrees. Combine 2 tablespoons sugar and the cinnamon in a
small bowl; set aside. Combine the flour, baking powder, salt and the remaining 2
tablespoons sugar in a medium bowl. Cut in the butter with a pastry blender or 2
knives until the mixture resembles coarse crumbs. Stir in the dates. Beat the eggs in
a separate small bowl with a fork. Add the half-and-half; beat until well blended.
Reserve 1 tablespoon egg mixture in a small cup; set aside. Stir the remaining egg
mixture into the flour mixture until a soft dough forms. Turn out the dough onto a
well-floured surface. Knead the dough gently 10 to 12 times. Roll out the dough with
a lightly floured rolling pin into a 9 x 6-inch rectangle. Cut the dough into 6 squares
with a lightly floured knife. Cut each square diagonally in half, making 12 triangles.
Place the triangles 2 inches apart on an ungreased baking sheet. Brush with the
reserved egg mixture; sprinkle with the cinnamon sugar. Bake for 10 to 12 minutes,
or until golden brown. Immediately remove from the baking sheets. Cool on wire
racks for 10 minutes. Serve warm or cool completely.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Cinnamon Date Scones |