| 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.
GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM
Serving Size : 6
Category: Scones
Ingredients:
-------- ------------ --------------------------------
-----SCONES-----
1/4 cup Granulated sugar -- divided
1 3/4 cups All-purpose flour
3/4 cup Quick-cooking or -- old-fashioned oatmeal
4 teaspoons Baking powder
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg -- optional
1/8 teaspoon Ground cloves
1/3 cup Margarine
1/3 cup Skim milk
1/3 cup Dried currants or raisins
2 Egg whites -- slightly beaten
2 tablespoons Molasses
Lemon Breakfast Cream:
3/4 cup Part-skim ricotta cheese
2 tablespoons Frozen lemonade concentrate -- thawed
Preparation:
To prepare Scones: Preheat oven to 425 degrees. Reserve 1 teaspoon of sugar. In a
large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger,
cinnamon, nutmeg, if used, and cloves, mixing well. Cut in margarine until crumbly. In a
small bowl, combine milk, currants, egg whites and molasses. Add to dry ingredients
and mix just until moistened.
Turn dough onto lightly floured surface; knead gently 5 to 10 times. Pat dough to
3/4-inch thickness. Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
Place on ungreased cookie sheet. Sprinkle tops with reserved 1 teaspoon sugar.
Bake for 9 to 11 minutes or until golden brown. Serve with Lemon Breakfast Cream.
To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in
blender container or the bowl of a food processor. Cover and blend on high speed or
process until smooth. Serve with warm scones.
Variation: For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat
lemon yogurt.
Serving Size : 6
Category: Scones
Ingredients:
-------- ------------ --------------------------------
-----SCONES-----
1/4 cup Granulated sugar -- divided
1 3/4 cups All-purpose flour
3/4 cup Quick-cooking or -- old-fashioned oatmeal
4 teaspoons Baking powder
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg -- optional
1/8 teaspoon Ground cloves
1/3 cup Margarine
1/3 cup Skim milk
1/3 cup Dried currants or raisins
2 Egg whites -- slightly beaten
2 tablespoons Molasses
Lemon Breakfast Cream:
3/4 cup Part-skim ricotta cheese
2 tablespoons Frozen lemonade concentrate -- thawed
Preparation:
To prepare Scones: Preheat oven to 425 degrees. Reserve 1 teaspoon of sugar. In a
large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger,
cinnamon, nutmeg, if used, and cloves, mixing well. Cut in margarine until crumbly. In a
small bowl, combine milk, currants, egg whites and molasses. Add to dry ingredients
and mix just until moistened.
Turn dough onto lightly floured surface; knead gently 5 to 10 times. Pat dough to
3/4-inch thickness. Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
Place on ungreased cookie sheet. Sprinkle tops with reserved 1 teaspoon sugar.
Bake for 9 to 11 minutes or until golden brown. Serve with Lemon Breakfast Cream.
To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in
blender container or the bowl of a food processor. Cover and blend on high speed or
process until smooth. Serve with warm scones.
Variation: For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat
lemon yogurt.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Ginger Bread Scones |