| 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.
CURRANT SCONES
Serving Size : 1
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Butter or margarine
1 1/2 cups Currants
1/3 To
1/2 cup Milk
Preparation:
Combine flour, sugar, baking powder, and salt; cut in butter with a pastry blender until
mixture resembles coarse meal. Stir in currants. Gradually add enough milk to the
mixture to form a soft dough, stirring just until dry ingredients are moistened. Turn
dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough to
1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking
sheets. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Serve warm.
Yield: 2 dozen.
Serving Size : 1
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Butter or margarine
1 1/2 cups Currants
1/3 To
1/2 cup Milk
Preparation:
Combine flour, sugar, baking powder, and salt; cut in butter with a pastry blender until
mixture resembles coarse meal. Stir in currants. Gradually add enough milk to the
mixture to form a soft dough, stirring just until dry ingredients are moistened. Turn
dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough to
1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking
sheets. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Serve warm.
Yield: 2 dozen.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Currant Scones |