| 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.
COCONUT PECAN SCONES
Recipe by: Betty Crocker's Homemade Quick Breads
Serving Size: 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1/3 cup Butter or margarine -- firm
1 3/4 cups All-purpose flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Pecans -- chopped
if desired
1/3 cup Coconut flakes
1 Egg
1/2 cup Half and half
Additional half and half and
Preparation:
Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder
and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs.
Stir in the pecans and coconut. Stir in the egg and just enough of the half-and-half so
that 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 half-and-half. Sprinkle with coconut. Bake for 16 to 18 minutes,
or until golden 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:
-------- ------------ --------------------------------
1/3 cup Butter or margarine -- firm
1 3/4 cups All-purpose flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Pecans -- chopped
if desired
1/3 cup Coconut flakes
1 Egg
1/2 cup Half and half
Additional half and half and
Preparation:
Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder
and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs.
Stir in the pecans and coconut. Stir in the egg and just enough of the half-and-half so
that 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 half-and-half. Sprinkle with coconut. Bake for 16 to 18 minutes,
or until golden 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 Coconut Pecan Scones |