| 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.
GALISTEO CORN MEAL SCONES
Serving Size : 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups White flour -- unbleached
1 cup Cornmeal -- yellow or blue
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
1 teaspoon Ground cinnamon
3/4 cup Unsalted butter -- -cut in small pieces
3/4 cup Currants, nuts, dried fruit -- -optional
1 cup Buttermilk
1/2 cup Cornmeal
Preparation:
Preheat oven to 425 degrees. Combine the flour, cornmeal, sugar, baking powder,
baking soda, salt and cinnamon. Cut the butter into the flour mixture with a food
processor or pastry cutter until it resembles small peas. Mix in the nuts and/or fruit. Mix
in the buttermilk and turn onto a board sprinkled with about 1/2 cup cornmeal. Knead
lightly, then roll out to about 1/2-inch thick. Try to keep the dough in as much of a
square shap as possible - this will facilitate cutting it. With a knife or pizza cutter, cut
the dough into triangles, squares or rectangles; cookie cutters may also be used.
Place the scones on an ungreased cookie sheet and bake for 12 minutes, rotating the
pan halfway through the cooking time to insure even baking. Serve with jam.
Serving Size : 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups White flour -- unbleached
1 cup Cornmeal -- yellow or blue
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
1 teaspoon Ground cinnamon
3/4 cup Unsalted butter -- -cut in small pieces
3/4 cup Currants, nuts, dried fruit -- -optional
1 cup Buttermilk
1/2 cup Cornmeal
Preparation:
Preheat oven to 425 degrees. Combine the flour, cornmeal, sugar, baking powder,
baking soda, salt and cinnamon. Cut the butter into the flour mixture with a food
processor or pastry cutter until it resembles small peas. Mix in the nuts and/or fruit. Mix
in the buttermilk and turn onto a board sprinkled with about 1/2 cup cornmeal. Knead
lightly, then roll out to about 1/2-inch thick. Try to keep the dough in as much of a
square shap as possible - this will facilitate cutting it. With a knife or pizza cutter, cut
the dough into triangles, squares or rectangles; cookie cutters may also be used.
Place the scones on an ungreased cookie sheet and bake for 12 minutes, rotating the
pan halfway through the cooking time to insure even baking. Serve with jam.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Galisteo Corn Meal Scones |