| 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.
DILL SOUR CREAM SCONES
Recipe By : Best Recipes, Muffins & Quick Breads
Serving Size : 12
Category: Scones
Preparation:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
4 tablespoons Butter or margarine
2 Eggs
1/2 cup Sour cream
1 tablespoon Fresh dill -- chopped
1 teaspoon dried dill
Preparation:
Preheat oven to 425 degrees. Combine the flour, baking powder, baking soda and
salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles
coarse crumbs. Beat the eggs with a fork in a small bowl. Add the sour cream and dill;
beat until well combined. Stir into the flour mixutre until the mixture forms a soft dough
that pulls away from the side of the bowl. Turn out the dough onto a well-floured
surface. Knead the dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with
a lightly floured rolling pin. Cut the dough into 6 squares. Cut each square diagonally
in half, making 12 triangles. Place the triangles 2 inches apart onto ungreased baking
sheets. Bake for 10 to 12 minutes, or until golden brown and a toothpick inserted in
the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm or cool
completely.
Recipe By : Best Recipes, Muffins & Quick Breads
Serving Size : 12
Category: Scones
Preparation:
-------- ------------ --------------------------------
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
4 tablespoons Butter or margarine
2 Eggs
1/2 cup Sour cream
1 tablespoon Fresh dill -- chopped
1 teaspoon dried dill
Preparation:
Preheat oven to 425 degrees. Combine the flour, baking powder, baking soda and
salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles
coarse crumbs. Beat the eggs with a fork in a small bowl. Add the sour cream and dill;
beat until well combined. Stir into the flour mixutre until the mixture forms a soft dough
that pulls away from the side of the bowl. Turn out the dough onto a well-floured
surface. Knead the dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with
a lightly floured rolling pin. Cut the dough into 6 squares. Cut each square diagonally
in half, making 12 triangles. Place the triangles 2 inches apart onto ungreased baking
sheets. Bake for 10 to 12 minutes, or until golden brown and a toothpick inserted in
the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm or cool
completely.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Scones Recipes Dill Sour Creme Scones |