| 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.
CREME FRAICHE SCONES
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups White cake flour -- -or whole wheat past
1 tablespoon Granulated sugar
2 1/4 teaspoons Baking powder
1/4 teaspoon Salt
1 1/4 cups Creme fraiche
Preparation:
Preheat oven to 425 degrees; grease a baking sheet or line with parchment
paper. In a medium bowl, combine the flour, sugar, baking powder and salt. Cut
in the creme fraiche with a fork or a heavy-duty electric mixer until the mixture
makes a sticky, yet cohesive dough. Turn the dough out onto a lightly floured
surface and knead gently about 6 times, just until the dough holds together.
Divide into two equal portions and pat each into a 1-inch thick round about 6
inches in diameter. With a knife or straight edge, cut each round into quarters,
making 4 wedges. The scones can also be formed by cutting out with a 2-inch
biscuit cutter to make 12 to 14 smaller scones. Place the scones 1 inch apart
on the baking sheet. Bake for 15 to 18 minutes until crusty and golden brown.
Serve immediately.
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups White cake flour -- -or whole wheat past
1 tablespoon Granulated sugar
2 1/4 teaspoons Baking powder
1/4 teaspoon Salt
1 1/4 cups Creme fraiche
Preparation:
Preheat oven to 425 degrees; grease a baking sheet or line with parchment
paper. In a medium bowl, combine the flour, sugar, baking powder and salt. Cut
in the creme fraiche with a fork or a heavy-duty electric mixer until the mixture
makes a sticky, yet cohesive dough. Turn the dough out onto a lightly floured
surface and knead gently about 6 times, just until the dough holds together.
Divide into two equal portions and pat each into a 1-inch thick round about 6
inches in diameter. With a knife or straight edge, cut each round into quarters,
making 4 wedges. The scones can also be formed by cutting out with a 2-inch
biscuit cutter to make 12 to 14 smaller scones. Place the scones 1 inch apart
on the baking sheet. Bake for 15 to 18 minutes until crusty and golden brown.
Serve immediately.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Creme Fraiche Scones |