| 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 WITH WARM ORANGE SPREAD
Recipe By : Pillsbury, Real Home Baking
Serving Size : 8
Category: Scones
Preparation:
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1 1/2 cups All-purpose flour -- or unbleached
1/4 cup Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Cardamom
1/4 teaspoon Salt
1/4 cup Butter or margarine
1/3 cup Dried currants
2 teaspoons Orange peel -- grated
1/2 cup Buttermilk
1 Egg
1 teaspoon Granulated sugar
Orange spread:
1/2 cup Orange juice
2 tablespoons Brown sugar -- packed
2 teaspoons Cornstarch
1/2 teaspoon Orange peel -- to 1 teaspoon
Preparation:
Preheat oven to 400 degrees. Lightly spoon the flour into a measuring cup; level
off. In a medium bowl, combine the flour, sugar, baking powder, cardamom and
salt; mix well. Using a pastry blender or fork, cut in the margarine until the mixture
is crumbly. Stir in the currants and orange peel. In a small bowl, combine the
buttermilk and egg; add all at once, stirring just until the dry ingredients are
moistened. On a well floured surface, gently knead the dough 5 or 6 times. Place
on an ungreased cookie sheet; press into an 8-inch circle, about 1 inch thick.
Cut into 8 wedges; do not separate. Sprinkle with 1 teaspoon sugar. Bake for 15
to 25 minutes, or until light golden brown. Meanwhile, in a small saucepan,
combine the orange juice, brown sugar and cornstarch. Bring to a boil over
medium-high heat, stirring constantly. Boil for 1 minute, or until thickened. Stir in
the orange peel. Cut the warm scones into wedges; serve with warm spread
Recipe By : Pillsbury, Real Home Baking
Serving Size : 8
Category: Scones
Preparation:
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour -- or unbleached
1/4 cup Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Cardamom
1/4 teaspoon Salt
1/4 cup Butter or margarine
1/3 cup Dried currants
2 teaspoons Orange peel -- grated
1/2 cup Buttermilk
1 Egg
1 teaspoon Granulated sugar
Orange spread:
1/2 cup Orange juice
2 tablespoons Brown sugar -- packed
2 teaspoons Cornstarch
1/2 teaspoon Orange peel -- to 1 teaspoon
Preparation:
Preheat oven to 400 degrees. Lightly spoon the flour into a measuring cup; level
off. In a medium bowl, combine the flour, sugar, baking powder, cardamom and
salt; mix well. Using a pastry blender or fork, cut in the margarine until the mixture
is crumbly. Stir in the currants and orange peel. In a small bowl, combine the
buttermilk and egg; add all at once, stirring just until the dry ingredients are
moistened. On a well floured surface, gently knead the dough 5 or 6 times. Place
on an ungreased cookie sheet; press into an 8-inch circle, about 1 inch thick.
Cut into 8 wedges; do not separate. Sprinkle with 1 teaspoon sugar. Bake for 15
to 25 minutes, or until light golden brown. Meanwhile, in a small saucepan,
combine the orange juice, brown sugar and cornstarch. Bring to a boil over
medium-high heat, stirring constantly. Boil for 1 minute, or until thickened. Stir in
the orange peel. Cut the warm scones into wedges; serve with warm spread
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Currant Scones |