Buttermilk Scone Mix
Be the first to rate it
A freezer-ready dry mix of flour, buttermilk powder, sugar and cold butter. Add an egg, a little liquid and vanilla, then bake wedges for fresh scones.
Ingredients
- 9 cups all-purpose flour
- 3/4 cup buttermilk powder
- 2 1/4 cups sugar
- 1 3/4 teaspoons salt
- 3 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 3 cups very cold unsalted butter
Equipment
- mixing bowl
- baking sheet
- zip-top bags
Directions
- Stir the flour, buttermilk powder, sugar, salt, baking powder, and baking soda together.
- Work in the cold butter until the mix looks grainy, leaving some larger pieces.
- Freeze in portions of roughly 4 cups.
Notes
One batch: 3 cups mix, 1 egg, 1/3 to 1/2 cup water (or orange juice, lemonade, ginger ale, or seltzer), 1 teaspoon vanilla. Preheat oven to 425°F; line a baking sheet with parchment. Mix wet ingredients into a well in the dry mix with a fork until a soft dough forms; knead briefly. Pat into an 8-inch round, cut into wedges, brush with beaten egg white, sprinkle with coarse sugar. Bake on the upper third rack 10 minutes, reduce heat to 400°F, and bake 15 to 18 more minutes until golden.
Storage: freezer mix up to 3 months. Scones 1 to 2 days at room temperature, 3 to 4 days refrigerated, up to 2 months frozen.
Nutrition
Serving: 44g | Calories: 202kcal | Carbohydrates: 25g | Protein: 2.8g | Fat: 10g | Saturated Fat: 6.3g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 199mg | Potassium: 51mg | Fiber: 0.6g | Sugar: 9g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 55 scones; buttermilk powder counted as dry buttermilk. Brands and portions vary, so use it only as an approximation.
