| 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.
DRIED FRUIT CREAM SCONES
Recipe By: PHILLY INQUIRER
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 cup Sugar
1/2 cup Chopped dried fruit, prunes, apricots, figs -- etc
1/4 cup Golden raisins
1 1/4 cups Heavy cream
-----FOR THE GLAZE-----
3 tablespoons Butter -- melted
2 tablespoons Sugar
Preparation:
Preheat oven to 425~. Use an ungreased baking sheet. Combine flour ,baking
powder, salt and sugar in bowl, stirring with fork. Add fruit and raisins. Using fork, stir
in cream and mix, until dough holds together in a sticky, rough mass. Lightly flour a
board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a 10" circle.
Dough will still be sticky.
For glaze: Spread butter over top and side of dough circle and sprinkle sugar on top.
Cut into 12 wedges and place on baking sheet, allowing about an inch between
pieces. Bake for about 15 minutes, until golden brown.
Recipe By: PHILLY INQUIRER
Serving Size: 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 cup Sugar
1/2 cup Chopped dried fruit, prunes, apricots, figs -- etc
1/4 cup Golden raisins
1 1/4 cups Heavy cream
-----FOR THE GLAZE-----
3 tablespoons Butter -- melted
2 tablespoons Sugar
Preparation:
Preheat oven to 425~. Use an ungreased baking sheet. Combine flour ,baking
powder, salt and sugar in bowl, stirring with fork. Add fruit and raisins. Using fork, stir
in cream and mix, until dough holds together in a sticky, rough mass. Lightly flour a
board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a 10" circle.
Dough will still be sticky.
For glaze: Spread butter over top and side of dough circle and sprinkle sugar on top.
Cut into 12 wedges and place on baking sheet, allowing about an inch between
pieces. Bake for about 15 minutes, until golden brown.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Dried Fruit Cream Scones |