| 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.
CRANBERRY ORANGE SCONES
Recipe By : BH&G Holiday Cooking, 1994
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour
1/4 cup Granulated sugar
2 teaspoons Baking powder
1 teaspoon Orange peel -- finely shredded
1/4 cup Butter or margarine
2/3 cup Cranberries -- coarsely chopped
1/3 cup Chopped nuts -- pecans or walnuts
1 Egg -- beaten
1/3 cup Orange yogurt
1 Egg white -- slightly beaten
2 tablespoons Chopped nuts -- pecans or walnuts
Powdered sugar
Preparation:
Preheat oven to 400 degrees; grease a baking sheet. Stir together the flour, sugar,
baking powder and orange peel in a large mixing bowl. Using a pastry blender, cut in
the margarine until the mixture resembles coarse crumbs. Add the cranberries and
1/3 cup nuts; toss until mixed. Make a well in the center of the dry mixture. Stir
together the egg and yogurt; add all at once to the dry mixture. Using a fork, stir just
until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the
dough by gently folding and pressing the dough for 6 to 8 strokes, or until the dough
is nearly smooth. Divide the dough in half. Pat or lightly roll one portion of the dough
into a 4-inch circle on the baking sheet. Repeat with the remaining dough. Using a
sharp knife, cut each circle into 6 wedges. Do not separate the wedges. Brush the
tops of the scones with the beaten egg white; sprinkle with 2 tablespoon chopped
nuts. Bake for 15 to 18 minutes, or until done. Remove from the baking sheet. Cool
on a wire rack for 5 minutes. Sift powdered sugar over the tops. Break the scone
circles apart into wedges and serve warm.
Recipe By : BH&G Holiday Cooking, 1994
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour
1/4 cup Granulated sugar
2 teaspoons Baking powder
1 teaspoon Orange peel -- finely shredded
1/4 cup Butter or margarine
2/3 cup Cranberries -- coarsely chopped
1/3 cup Chopped nuts -- pecans or walnuts
1 Egg -- beaten
1/3 cup Orange yogurt
1 Egg white -- slightly beaten
2 tablespoons Chopped nuts -- pecans or walnuts
Powdered sugar
Preparation:
Preheat oven to 400 degrees; grease a baking sheet. Stir together the flour, sugar,
baking powder and orange peel in a large mixing bowl. Using a pastry blender, cut in
the margarine until the mixture resembles coarse crumbs. Add the cranberries and
1/3 cup nuts; toss until mixed. Make a well in the center of the dry mixture. Stir
together the egg and yogurt; add all at once to the dry mixture. Using a fork, stir just
until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the
dough by gently folding and pressing the dough for 6 to 8 strokes, or until the dough
is nearly smooth. Divide the dough in half. Pat or lightly roll one portion of the dough
into a 4-inch circle on the baking sheet. Repeat with the remaining dough. Using a
sharp knife, cut each circle into 6 wedges. Do not separate the wedges. Brush the
tops of the scones with the beaten egg white; sprinkle with 2 tablespoon chopped
nuts. Bake for 15 to 18 minutes, or until done. Remove from the baking sheet. Cool
on a wire rack for 5 minutes. Sift powdered sugar over the tops. Break the scone
circles apart into wedges and serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Cranberry Orange Scones |