| 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.
GRAHAM SCONES WITH PINE NUTS AND GOLDEN RAISIN
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 1/4 cups Graham flour
3 tablespoons Light brown sugar -- packed
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsalted butter -- cold
into pieces
1/2 cup Pine nuts
1/2 cup Golden raisins
2 Eggs
2/3 cup Buttermilk
Preparation:
Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a
medium bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles
coarse crumbs. Add the pine nuts and the raisins; toss to combine. In a small bowl,
whisk together the eggs and buttermilk. Add to the dry mixture and stir until a sticky
dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead
about 6 times, just until the dough holds together. Divide into three equal portions and
pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight
edge, cut each round into quarters, making 4 wedges. The scones can also be formed
by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the
scones about 1 inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty
and golden brown. Serve immediately.
Recipe By : The Art of Quick Breads, Beth Hensperger
Serving Size : 8
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 1/4 cups Graham flour
3 tablespoons Light brown sugar -- packed
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsalted butter -- cold
into pieces
1/2 cup Pine nuts
1/2 cup Golden raisins
2 Eggs
2/3 cup Buttermilk
Preparation:
Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a
medium bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles
coarse crumbs. Add the pine nuts and the raisins; toss to combine. In a small bowl,
whisk together the eggs and buttermilk. Add to the dry mixture and stir until a sticky
dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead
about 6 times, just until the dough holds together. Divide into three equal portions and
pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight
edge, cut each round into quarters, making 4 wedges. The scones can also be formed
by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the
scones about 1 inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty
and golden brown. Serve immediately.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Graham Scones |