| 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 SCONES
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 1/4 cups Flour -- all-purpose
1 Reserve 2 tablespoons
1/3 cup Sugar -- granulated
2 teaspoons Sugar -- granulated
2 tablespoons Orange peel -- grated
2 1/4 teaspoons Baking powder -- double-acting
1/2 teaspoon Baking soda
1/2 cup Margarine -- reduce-cal
1 cup Cranberries -- coarse chopped
1/4 cup Currants
1/2 cup Buttermilk -- skim
1 teaspoon Extract -- vanilla
Preparation:
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and
baking soda. With pastry blender, cut in margarine until mixture resembles coarse
crumbs. Add cranberries and currants; stir to combine. Add buttermilk and vanilla to
flour mixture and stir to combine (mixture will be dry). Form dough into 2 equal balls.
Preheat oven to 400 F. Sprinkle clean work surface with 1 tablespoon reserved flour.
On floured surface, using fingertips, work one-half of dough into 6-inch circle, about
1/2-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet,
leaving a space of about 1 inch between each. Repeat procedure, using remaining
flour and dough. Bake until lightly browned, about 10 to 15 minutes. Remove scones
to wire rack and let cool.
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 1/4 cups Flour -- all-purpose
1 Reserve 2 tablespoons
1/3 cup Sugar -- granulated
2 teaspoons Sugar -- granulated
2 tablespoons Orange peel -- grated
2 1/4 teaspoons Baking powder -- double-acting
1/2 teaspoon Baking soda
1/2 cup Margarine -- reduce-cal
1 cup Cranberries -- coarse chopped
1/4 cup Currants
1/2 cup Buttermilk -- skim
1 teaspoon Extract -- vanilla
Preparation:
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and
baking soda. With pastry blender, cut in margarine until mixture resembles coarse
crumbs. Add cranberries and currants; stir to combine. Add buttermilk and vanilla to
flour mixture and stir to combine (mixture will be dry). Form dough into 2 equal balls.
Preheat oven to 400 F. Sprinkle clean work surface with 1 tablespoon reserved flour.
On floured surface, using fingertips, work one-half of dough into 6-inch circle, about
1/2-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet,
leaving a space of about 1 inch between each. Repeat procedure, using remaining
flour and dough. Bake until lightly browned, about 10 to 15 minutes. Remove scones
to wire rack and let cool.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Cranberry Scones |