| 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.
FIG WALNUT SCONES
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3 cups All-purpose flour -- unbleached
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 Orange -- grated zest only
3/4 cup Unsalted butter -- cold cut into pieces
3/4 cup Dried figs -- coarsely chopped
1/2 cup Walnuts -- chopped
1 cup Buttermilk -- cold
2 tablespoons Granulated sugar -- mixed with
1/4 teaspoon Ground cinnamon -- and
1/4 teaspoon Ground allspice -- and
1/4 teaspoon Ground mace -- for sprinkling
Preparation:
Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a
medium bowl, combine the flour, sugar, baking powder, baking soda, salt and orange
zest. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture
resembles coarse crumbs. Stir in the figs and walnuts. Add the buttermilk and stir until
a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface
and knead about 6 times, just until the dough holds together. Divide into three equal
portions and pat each into a 1-inch thick round about 6 inches in diameter. With a
knife or straight edge, cut each round into quarters, making 4 wedges. The scones
can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller
scones. Sprinkle the tops lightly with the spiced sugar mixture. Place the scones about
1-inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden
brown. Serve immediately.
Variation: Fresh Cranberry-Walnut Scones: Substitute 1 1/2 cups whole fresh or
frozen unthawed cranberries or 1 cup dried cranberries for the dried figs. Mix, shape
and bake as directed.
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
3 cups All-purpose flour -- unbleached
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 Orange -- grated zest only
3/4 cup Unsalted butter -- cold cut into pieces
3/4 cup Dried figs -- coarsely chopped
1/2 cup Walnuts -- chopped
1 cup Buttermilk -- cold
2 tablespoons Granulated sugar -- mixed with
1/4 teaspoon Ground cinnamon -- and
1/4 teaspoon Ground allspice -- and
1/4 teaspoon Ground mace -- for sprinkling
Preparation:
Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a
medium bowl, combine the flour, sugar, baking powder, baking soda, salt and orange
zest. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture
resembles coarse crumbs. Stir in the figs and walnuts. Add the buttermilk and stir until
a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface
and knead about 6 times, just until the dough holds together. Divide into three equal
portions and pat each into a 1-inch thick round about 6 inches in diameter. With a
knife or straight edge, cut each round into quarters, making 4 wedges. The scones
can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller
scones. Sprinkle the tops lightly with the spiced sugar mixture. Place the scones about
1-inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden
brown. Serve immediately.
Variation: Fresh Cranberry-Walnut Scones: Substitute 1 1/2 cups whole fresh or
frozen unthawed cranberries or 1 cup dried cranberries for the dried figs. Mix, shape
and bake as directed.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Fig Walnut Scones |