| 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 TEA SCONES
Recipe By : Country Cooking, Summer 1994
Serving Size : 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
4 cups All-purpose flour
2 tablespoons Sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Cream of tartar
2/3 cup Butter
1 1/3 cups Half and half
1 large Egg
1/4 cup Golden raisins -- optional
Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine
flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, or two
knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl,
beat together the half and half and egg. Measure out and reserve 2 tablespoons of
the mixture. Add remaining mixture to dry ingredients along with the raisins. Mix lightly
with a fork until mixture clings together and forms a soft dough. Turn dough out onto a
lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a
lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4
wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan.
Pierse tops with the tines of a fork. Brush tops with reserved egg mixture. Bake for 15
to 18 minutes, or until golden brown. Serve warm.
Recipe By : Country Cooking, Summer 1994
Serving Size : 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
4 cups All-purpose flour
2 tablespoons Sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Cream of tartar
2/3 cup Butter
1 1/3 cups Half and half
1 large Egg
1/4 cup Golden raisins -- optional
Preparation:
Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine
flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, or two
knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl,
beat together the half and half and egg. Measure out and reserve 2 tablespoons of
the mixture. Add remaining mixture to dry ingredients along with the raisins. Mix lightly
with a fork until mixture clings together and forms a soft dough. Turn dough out onto a
lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a
lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4
wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan.
Pierse tops with the tines of a fork. Brush tops with reserved egg mixture. Bake for 15
to 18 minutes, or until golden brown. Serve warm.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes English Tea Scones |