| 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.
ENGLISH SCONES
Serving Size : 10
Category: Scones
Ingredfients:
-------- ------------ --------------------------------
2 1/2 cups All-purpose flour
1/2 cup Bread flour
6 Tablespoons sugar
1 1/2 Tablespoons baking powder
3/4 Teaspoon salt
4 1/2 Tabspoons unsalted butter
Chilled and cut into pieces
1 cup Whole milk
2 Large eggs
1 Large egg yolk
1 cup Raisins (optional)
1 Small Egg yolk beaten
2 tablespoons water (glaze)
Strawberry preserves
Preparation:
Preheat oven to 375 F. degrees. Butter and flour a heavy cookie sheet. Mix first 5
ingredients in large bowl. Add butter and cut in until mixture resembles fine meal. Add
milk, eggs, and yolk, the raisins, and mix until thoroughly incorporated. Turn dough
out onto lightly floured surface. Press dough into 1-inch thick round. Cut out rounds
using floured 3-inch round cookie cutter. Gather scraps and re-form into 1-inch thick
round. Cut out more rounds. Transfer rounds to prepared cookie sheet, spacing
evenly. Brush with glaze. REFRIGERATE 15 MINUTES. Bake until golden brown,
about 25 minutes. Serve scones warm with strawberry preserves
Serving Size : 10
Category: Scones
Ingredfients:
-------- ------------ --------------------------------
2 1/2 cups All-purpose flour
1/2 cup Bread flour
6 Tablespoons sugar
1 1/2 Tablespoons baking powder
3/4 Teaspoon salt
4 1/2 Tabspoons unsalted butter
Chilled and cut into pieces
1 cup Whole milk
2 Large eggs
1 Large egg yolk
1 cup Raisins (optional)
1 Small Egg yolk beaten
2 tablespoons water (glaze)
Strawberry preserves
Preparation:
Preheat oven to 375 F. degrees. Butter and flour a heavy cookie sheet. Mix first 5
ingredients in large bowl. Add butter and cut in until mixture resembles fine meal. Add
milk, eggs, and yolk, the raisins, and mix until thoroughly incorporated. Turn dough
out onto lightly floured surface. Press dough into 1-inch thick round. Cut out rounds
using floured 3-inch round cookie cutter. Gather scraps and re-form into 1-inch thick
round. Cut out more rounds. Transfer rounds to prepared cookie sheet, spacing
evenly. Brush with glaze. REFRIGERATE 15 MINUTES. Bake until golden brown,
about 25 minutes. Serve scones warm with strawberry preserves
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Scones Recipes English Scones |