| 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.
FRANGELICO-CURRANT SCONES
Serving Size : 40
Category: Scones
Ingredients:
-------- ------------ --------------------------------
4 1/2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
3 tablespoons Sugar
1 pinch Salt
1/2 pound Unsalted butter -- cold
1 1/4 cups Heavy cream
1 cup Currants
3 tablespoons Frangelico Liqueur
-----GLAZE-----
Egg
1/4 cup Light cream
Preparation:
Preheat oven to 375 degrees. Soak currants in Frangelico to soften. Cut butter into
small cubes and place into food processor. Add half the flour and process until
blended, then add remaining flour and process until mixture just resembles coarse
meal. Transfer to bowl and add cream slowly mixing with fingers until dough just holds
together. Add currants and mix gently. Flatten into a round and wrap in plastic. Chill
for 30 minutes. Roll dough into circle 1/2-inch thick for small scones, 3/4-inch thick for
larger ones. Using a biscuit or cookie cutter, cut the dough into various shapes. (1
1/2-inch cookie cutter hearts for 50 mini scones.) Butter a large baking sheet and
place scones on it. Combine egg and light cream in a bowl and brush the tops of
scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve with
jams.
Serving Size : 40
Category: Scones
Ingredients:
-------- ------------ --------------------------------
4 1/2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
3 tablespoons Sugar
1 pinch Salt
1/2 pound Unsalted butter -- cold
1 1/4 cups Heavy cream
1 cup Currants
3 tablespoons Frangelico Liqueur
-----GLAZE-----
Egg
1/4 cup Light cream
Preparation:
Preheat oven to 375 degrees. Soak currants in Frangelico to soften. Cut butter into
small cubes and place into food processor. Add half the flour and process until
blended, then add remaining flour and process until mixture just resembles coarse
meal. Transfer to bowl and add cream slowly mixing with fingers until dough just holds
together. Add currants and mix gently. Flatten into a round and wrap in plastic. Chill
for 30 minutes. Roll dough into circle 1/2-inch thick for small scones, 3/4-inch thick for
larger ones. Using a biscuit or cookie cutter, cut the dough into various shapes. (1
1/2-inch cookie cutter hearts for 50 mini scones.) Butter a large baking sheet and
place scones on it. Combine egg and light cream in a bowl and brush the tops of
scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve with
jams.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Frangelico Currant Scones |