| 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 RAISIN SCONES
Recipe By: Bon Appetit, January '94 issue:
Serving Size: 8 Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
1/3 cup Dark brown sugar -- packed
1 tablespoon Baking powder
3/4 teaspoon Cinnamon
1/2 teaspoon Ginger
1/8 teaspoon Cloves
6 tablespoons Chilled butter -- cut into pieces
1/4 cup Milk
1 large Egg
3 tablespoons light molasses
1 teaspoon Vanilla extract
2/3 cup Raisins
Preparation:
Preheat oven to 375. Lightly grease baking sheet. Blend first 6 ingredients in
processor. Add butter and process until mixture resembles coarse meal. Beat milk,
egg, molasses, and vanilla to blend in large bowl. Add flour mixture and raisins; gently
stir until dough forms. Gather dough into ball. On lightly floured surface, press dough
into 1-inch thick round. Cut into 8 wedges. Place on prepared baking sheet. Bake
until toothpick inserted into center comes out clean, about 25 min. Serve warm or at
room temperature.
Recipe By: Bon Appetit, January '94 issue:
Serving Size: 8 Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 cups Flour
1/3 cup Dark brown sugar -- packed
1 tablespoon Baking powder
3/4 teaspoon Cinnamon
1/2 teaspoon Ginger
1/8 teaspoon Cloves
6 tablespoons Chilled butter -- cut into pieces
1/4 cup Milk
1 large Egg
3 tablespoons light molasses
1 teaspoon Vanilla extract
2/3 cup Raisins
Preparation:
Preheat oven to 375. Lightly grease baking sheet. Blend first 6 ingredients in
processor. Add butter and process until mixture resembles coarse meal. Beat milk,
egg, molasses, and vanilla to blend in large bowl. Add flour mixture and raisins; gently
stir until dough forms. Gather dough into ball. On lightly floured surface, press dough
into 1-inch thick round. Cut into 8 wedges. Place on prepared baking sheet. Bake
until toothpick inserted into center comes out clean, about 25 min. Serve warm or at
room temperature.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Gingerbread Raisin Scones |