| 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.
LEMON WALNUT SCONES
Recipe By: Good Housekeeping Institute Recipes, Dec 1994.
Serving Size: 8
Category: Scones
Preparation:
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2 large Lemons
3 1/2 cups All-purpose flour
2 tablespoons Baking powder
1/2 teaspoon Salt
Sugar
6 tablespoons Margarine/butter (3/4 stick)
2 large Egg -- beaten
1 cup Plus 2 tbsp. half & half
1 1/2 cups Walnuts -- chopped
Preparation:
Preheat oven to 400`F. Grease large cookie sheet. Grate peel from lemons; reserve
lemon for use another day. In large bowl, mix lemon peel, flour, baking powder, salt,
and 1/2 cup sugar. With pastry blender or two knives, cut in margarine or butter until
mixture resembles cornmeal. Stir in eggs, 1 cup half & half, and 1 cup chopped
walnuts just until ingredients are blended. Spoon dough onto floured surface. (Dough
will be sticky.) With lightly floured hands, pat dough into 9-inch round. Brush 2 tbsp.
half-and-half over dough; sprinkle with 1 tbsp. sugar. Top with remaining 1/2 cup
chopped walnuts, pressing them slightly into dough. With knife, cut dough into 8
wedges. With pancake turner, place scones, 2 inches apart, on cookie sheet. Bake
scones 15 to 20 minutes until golden. Serve scones warm, or remove them to wire
rack to cool completely. Reheat if desired. Makes 8 scones.
Recipe By: Good Housekeeping Institute Recipes, Dec 1994.
Serving Size: 8
Category: Scones
Preparation:
-------- ------------ --------------------------------
2 large Lemons
3 1/2 cups All-purpose flour
2 tablespoons Baking powder
1/2 teaspoon Salt
Sugar
6 tablespoons Margarine/butter (3/4 stick)
2 large Egg -- beaten
1 cup Plus 2 tbsp. half & half
1 1/2 cups Walnuts -- chopped
Preparation:
Preheat oven to 400`F. Grease large cookie sheet. Grate peel from lemons; reserve
lemon for use another day. In large bowl, mix lemon peel, flour, baking powder, salt,
and 1/2 cup sugar. With pastry blender or two knives, cut in margarine or butter until
mixture resembles cornmeal. Stir in eggs, 1 cup half & half, and 1 cup chopped
walnuts just until ingredients are blended. Spoon dough onto floured surface. (Dough
will be sticky.) With lightly floured hands, pat dough into 9-inch round. Brush 2 tbsp.
half-and-half over dough; sprinkle with 1 tbsp. sugar. Top with remaining 1/2 cup
chopped walnuts, pressing them slightly into dough. With knife, cut dough into 8
wedges. With pancake turner, place scones, 2 inches apart, on cookie sheet. Bake
scones 15 to 20 minutes until golden. Serve scones warm, or remove them to wire
rack to cool completely. Reheat if desired. Makes 8 scones.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Lemon Walnut Scones |