| 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.
CREAMED SCONES
Recipe By : Caledonian Hotel in Edinburgh, Scotland
Serving Size : 12
Category: Scones
Preparation:
-------- ------------ -------------------------------
2 1/2 cups All purpose flour
5 teaspoons Baking powder
5 tablespoons Sugar
3 tablespoons Unsalted butter -- chilled
into pieces
1/2 cup Milk
1/4 cup Whipping cream
1 Egg yolk
1/3 cup Dried currants
1 Egg -- beaten to blend
Preheat oven to 450 degrees. Lightly grease heavy large cookie sheet. Sift flour
and baking powder into medium bowl. Mix in sugar. Add butter and rub with
fingertips until mixture resembles fine meal. Whisk milk, whipping cream and egg
yolk in small bowl to blend. Add to dry ingredients and stir just until combined. Mix
in currants. Turn dough out onto floured work surface. Press to thickness of 1 inch.
Cut out rounds using 2- to 2-1/2-inch cookie cutter. Gather scraps and press
together to thickness of 1 inch. Cut out additional rounds. Transfer founds to
prepared cookie sheet, spacing evenly. Brush with glaze. Bake until golden brown,
about 15 minutes. Transfer scones to rack to cool slightly. Serve warm with butter
and jam. This recipe makes about a dozen.
Recipe By : Caledonian Hotel in Edinburgh, Scotland
Serving Size : 12
Category: Scones
Preparation:
-------- ------------ -------------------------------
2 1/2 cups All purpose flour
5 teaspoons Baking powder
5 tablespoons Sugar
3 tablespoons Unsalted butter -- chilled
into pieces
1/2 cup Milk
1/4 cup Whipping cream
1 Egg yolk
1/3 cup Dried currants
1 Egg -- beaten to blend
Preheat oven to 450 degrees. Lightly grease heavy large cookie sheet. Sift flour
and baking powder into medium bowl. Mix in sugar. Add butter and rub with
fingertips until mixture resembles fine meal. Whisk milk, whipping cream and egg
yolk in small bowl to blend. Add to dry ingredients and stir just until combined. Mix
in currants. Turn dough out onto floured work surface. Press to thickness of 1 inch.
Cut out rounds using 2- to 2-1/2-inch cookie cutter. Gather scraps and press
together to thickness of 1 inch. Cut out additional rounds. Transfer founds to
prepared cookie sheet, spacing evenly. Brush with glaze. Bake until golden brown,
about 15 minutes. Transfer scones to rack to cool slightly. Serve warm with butter
and jam. This recipe makes about a dozen.
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| Scones Recipes Creamed Scones |