| 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.
IRISH BREAKFAST SCONES
Recipe By : Vegetarian Journal March/April 1993
Serving Size : 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 1/2 cups Whole wheat pastry flour
1/3 cup Wholemeal flour
3/4 cup Wheat bran
1 teaspoon Baking powder
2 tablespoons Soy margarine
2 tablespoons Corn syrup
1 cup Potato or soy milk
Preparation:
Mix dry ingredients. Add margarine and mix well. Add the syrup and enough milk to
make a loose dough. Turn onto a floured board and knead until smooth. Roll out into
a square with a thickness of about 3/4 inch. Cut dough in half, then into quarters and
then to eights. Bake on a lightly floured baking sheet at 400F for approximately 20
minutes. Cool on a wire rack. Split and serve with whole fruit preserves.
Recipe By : Vegetarian Journal March/April 1993
Serving Size : 16
Category: Scones
Ingredients:
-------- ------------ --------------------------------
1 1/2 cups Whole wheat pastry flour
1/3 cup Wholemeal flour
3/4 cup Wheat bran
1 teaspoon Baking powder
2 tablespoons Soy margarine
2 tablespoons Corn syrup
1 cup Potato or soy milk
Preparation:
Mix dry ingredients. Add margarine and mix well. Add the syrup and enough milk to
make a loose dough. Turn onto a floured board and knead until smooth. Roll out into
a square with a thickness of about 3/4 inch. Cut dough in half, then into quarters and
then to eights. Bake on a lightly floured baking sheet at 400F for approximately 20
minutes. Cool on a wire rack. Split and serve with whole fruit preserves.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Irish Breakfast Scones |