| 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.
COUNTRY SCONES
Recipe by: Seven Gables Inn in Pacific Grove, California
Serving Size: 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
Hot water
1/2 cup Raisins -- or currants
2 cups All-purpose flour
6 tablespoons Granulated sugar
2 teaspoons Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
5 tablespoons Butter -- cut into pieces
1 cup Sour cream
1 Egg
1 teaspoon Granulated sugar -- mixed with
1/8 teaspoon Ground cinnamon
Preparation:
Preheat oven to 350 degrees; grease a cookie sheet. In a small bowl, pour enough
hot water over the raisins to cover. Let the raisins stand for 5 minutes; drain well and
set aside. In a food processor, combine the flour, sugar, baking powder, salt and
baking soda; pulse 3 or 4 times to mix. Add the butter and process for 1 minute, until
the mixture resembles cornmeal and the butter is completely blended. Transfer to a
large bowl. Add the sour cream, raisins and egg. Stir just until the dough clings
together. On a floured surface, knead the dough gently 10 to 12 times. Roll or pat the
dough to a 1-inch thickness. Cut with a round or patterned cutter. Place on the cookie
sheet and sprinkle with the cinnamon sugar. Bake for 20 to 25 minutes, or until lightly
browned.
Recipe by: Seven Gables Inn in Pacific Grove, California
Serving Size: 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
Hot water
1/2 cup Raisins -- or currants
2 cups All-purpose flour
6 tablespoons Granulated sugar
2 teaspoons Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
5 tablespoons Butter -- cut into pieces
1 cup Sour cream
1 Egg
1 teaspoon Granulated sugar -- mixed with
1/8 teaspoon Ground cinnamon
Preparation:
Preheat oven to 350 degrees; grease a cookie sheet. In a small bowl, pour enough
hot water over the raisins to cover. Let the raisins stand for 5 minutes; drain well and
set aside. In a food processor, combine the flour, sugar, baking powder, salt and
baking soda; pulse 3 or 4 times to mix. Add the butter and process for 1 minute, until
the mixture resembles cornmeal and the butter is completely blended. Transfer to a
large bowl. Add the sour cream, raisins and egg. Stir just until the dough clings
together. On a floured surface, knead the dough gently 10 to 12 times. Roll or pat the
dough to a 1-inch thickness. Cut with a round or patterned cutter. Place on the cookie
sheet and sprinkle with the cinnamon sugar. Bake for 20 to 25 minutes, or until lightly
browned.
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| Scones Recipes Country Scones |