| 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.
FRUIT SCONES
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour -- unbleached
3/4 cup Whole wheat flour
3/4 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 cup Prune butter -- plus
2 tablespoons Prune butter -- separate recipe
1 Egg white
3/4 cup Nonfat plain yogurt
1/4 cup Raisins -- or dried cranberries
1/4 cup Chopped nuts -- walnuts or pecans
Skim milk
Cinnamon sugar
Preparation:
Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.
Combine the flours, baking soda and baking powder; stir to mix well. In a separate
bowl, combine the Prune Butter, egg white and yogurt and stir to mix well. Add just
enough of the prune mixture to the flour mixture to form a stiff dough. Stir in the
raisins and nuts, if desired. Form the dough into a ball and turn onto a lightly floured
surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on
the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the
wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly
with skim milk and sprinkle with cinnamon sugar, if desired. Bake for 18 to 20 inutes,
or until golden brown. Transfer to a serving plate and serve hot.
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour -- unbleached
3/4 cup Whole wheat flour
3/4 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 cup Prune butter -- plus
2 tablespoons Prune butter -- separate recipe
1 Egg white
3/4 cup Nonfat plain yogurt
1/4 cup Raisins -- or dried cranberries
1/4 cup Chopped nuts -- walnuts or pecans
Skim milk
Cinnamon sugar
Preparation:
Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.
Combine the flours, baking soda and baking powder; stir to mix well. In a separate
bowl, combine the Prune Butter, egg white and yogurt and stir to mix well. Add just
enough of the prune mixture to the flour mixture to form a stiff dough. Stir in the
raisins and nuts, if desired. Form the dough into a ball and turn onto a lightly floured
surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on
the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the
wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly
with skim milk and sprinkle with cinnamon sugar, if desired. Bake for 18 to 20 inutes,
or until golden brown. Transfer to a serving plate and serve hot.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Scones Recipes Fruit Scones |