Master Scone Mix
"I got this scone recipe from Ana Olsen's bake show. Its lovely and rich.
Then I decided to make a dry master mix to store in the cupboard ( like
Bisquick). Then when I want to make scones, I just measure out
the wet ingredients, and mix with the measured dry ingredients, bake
and there you are. Fast, and delicious! This mix makes 3 batches."
photo by Kari-girl
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
3 Batches
- Serves:
- 8
ingredients
- 6 cups flour
- 3⁄4 cup granulated sugar
- 3 tablespoons baking powder
- 3⁄4 teaspoon salt
- 3 tablespoons lemon zest
- 1 cup butter, cold
directions
- Mix the dry ingredients and the lemon zest together.
- Add the cold butter that has been cut into small pieces.
- Slide your hands though the mixture making curls of the butter,.
- ( this will make a flaky product).
- Store in a cupboard up to one month.
- One batch;.
- 2 cups master mix.
- Wet Ingredients; for one batch.
- 1/2 Cup whipping cream.
- 1/4 Cup 2% milk.
- 1 egg.
- 1 teaspoons vanilla.
- Mix the wet ingredients and pour all at once into the dry. Gently mix.
- with a fork and dump onto a floured counter. Fold over a few times, til.
- mixed. ( can add raisins etc. at this point).
- Form into a round, and cut 8 pieces, then place them onto a baking
- sheet or cast iron pan. Brush tops with milk.
- Bake for 20 to 25 minutes.at 375°F
- Note; can roll it out into a rectangle and put the toppings on and roll.
- up like a jelly roll and cut into 8 pieces, then place on sheet and bake.
- as directed above.
- Optional ingredients;.
- Sweet;.
- 1 Cup raisins
- 1 cup dried apricots, chopped.
- Savory;.
- 1/2 Cup bacon pieces.
- 1/2 c green onion, chopped.
- 1 Cup shredded cheese.
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Reviews
-
Delicious scones. I used 50/50 all purpose and whole wheat flours and Splenda to sweeten. No add in's were used today but maybe next time *wink. I have the mix in the fridge as I'm not comfortable leaving the butter in the mix at room temp until used. I'm very happy with the finished scones, they have a thin crispy crust and are soft and yummy inside. Made for Pick A Chef, Spring 2013
