| 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.
CREAM SCONES WITH LEMON CURD
Recipe By : The Best of Country Cooking
Serving Size : 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Salt
4 tablespoons Sugar -- divided
6 tablespoons Butter -- or shortening
2 Eggs
1/2 cup Light cream
Lemon curd:
4 tablespoons Unsalted butter -- not margarine
1/2 cup Sugar
1/2 cup Lemon juice -- fresh
4 Egg yolks -- beaten lightly
1 tablespoon Lemon rind; grated -- optional
Preparation:
Make scones by combining flour, baking powder, salt and 2 tablespoons sugar. Cut in
butter/shortening until mixture is like coarse crumbs; set aside. In small bowl, beat
eggs with fork; add cream. Reserve 2 teaspoons of this mixture. Stir remaining egg
mixture in flour mixture until just blended. Turn onto flour surface; knead lightly. Shape
into 14x7-inch rectangle. Brush with reserved egg mixture. Sprinkle with reserved
sugar. Cut into 16 triangle pieces. Place 1-inch apart on lightly floured cookie sheet.
Bake at 425 degrees for 8-10 minutes. Meanwhile, make lemon curd by combining
butter, sugar, lemon juice and egg yolks in heavy saucepan over low heat, or use
double boiler. Stir constantly until it thickens enough to coat back of spoon. (soft
custard consistency) Do not boil or it will curdle. Stir in lemon rind if using. Pour into
jar, seal and refrigerate. Serve warm scones with lemon curd or jam.
Recipe By : The Best of Country Cooking
Serving Size : 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Salt
4 tablespoons Sugar -- divided
6 tablespoons Butter -- or shortening
2 Eggs
1/2 cup Light cream
Lemon curd:
4 tablespoons Unsalted butter -- not margarine
1/2 cup Sugar
1/2 cup Lemon juice -- fresh
4 Egg yolks -- beaten lightly
1 tablespoon Lemon rind; grated -- optional
Preparation:
Make scones by combining flour, baking powder, salt and 2 tablespoons sugar. Cut in
butter/shortening until mixture is like coarse crumbs; set aside. In small bowl, beat
eggs with fork; add cream. Reserve 2 teaspoons of this mixture. Stir remaining egg
mixture in flour mixture until just blended. Turn onto flour surface; knead lightly. Shape
into 14x7-inch rectangle. Brush with reserved egg mixture. Sprinkle with reserved
sugar. Cut into 16 triangle pieces. Place 1-inch apart on lightly floured cookie sheet.
Bake at 425 degrees for 8-10 minutes. Meanwhile, make lemon curd by combining
butter, sugar, lemon juice and egg yolks in heavy saucepan over low heat, or use
double boiler. Stir constantly until it thickens enough to coat back of spoon. (soft
custard consistency) Do not boil or it will curdle. Stir in lemon rind if using. Pour into
jar, seal and refrigerate. Serve warm scones with lemon curd or jam.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Cream Scones with Lemon Curd |