| 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.
CITRUS CURRANT SCONES
Recipe by: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/4 cup Granulated sugar
2 teaspoons Lemon peel -- grated
orange peel
3 tablespoons Margarine -- firm
1 3/4 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Plain lowfat yogurt -- or nonfat
3 Egg whites -- slightly beaten
1/2 cup Currants -- or raisins
Skim milk
Preparation:
Preheat oven to 375 degrees. Mix the sugar and lemon peel; reserve 1 tablespoon.
Cut the margarine into the remaining sugar mixture, the flour, baking powder and salt
with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in
the yogurt, eggs and currants until the dough leaves the side of the bowl and forms a
ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead
lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut
into 8 wedges, but do not separate. Brush with milk. Sprinkle with the reserved sugar
mixture. Bake for 18 to 20 minutes, or until the edge is light brown. Immediately
remove from the cookie sheet; carefully separate the wedges. Serve warm.
Recipe by: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/4 cup Granulated sugar
2 teaspoons Lemon peel -- grated
orange peel
3 tablespoons Margarine -- firm
1 3/4 cups All-purpose flour
2 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Plain lowfat yogurt -- or nonfat
3 Egg whites -- slightly beaten
1/2 cup Currants -- or raisins
Skim milk
Preparation:
Preheat oven to 375 degrees. Mix the sugar and lemon peel; reserve 1 tablespoon.
Cut the margarine into the remaining sugar mixture, the flour, baking powder and salt
with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in
the yogurt, eggs and currants until the dough leaves the side of the bowl and forms a
ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead
lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut
into 8 wedges, but do not separate. Brush with milk. Sprinkle with the reserved sugar
mixture. Bake for 18 to 20 minutes, or until the edge is light brown. Immediately
remove from the cookie sheet; carefully separate the wedges. Serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Citrus Currant Scones |