Scone mix
Be the first to rate it
A dry scone mix made in one batch and stored in a half-gallon jar, enough for three batches of 8 bakery-style scones. Add butter, cream, egg and vanilla when you are ready to bake.
Ingredients
- 5¼ cups all-purpose flour
- 1¼ cups sugar
- 2 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
Per batch of scones
- 2½ cups dry mix
- ½ cup cold butter grated or cubed
- ½ cup heavy cream or milk
- 1 large egg
- 1 teaspoon vanilla
- Optional mix-ins (½–1 cup): fruit chocolate, nuts, citrus zest
Equipment
- mixing bowl
- whisk
- mason jars
- baking sheet
Directions
- Whisk all the dry ingredients very well. Use a funnel to pour them into a half-gallon mason jar (this leaves room for shaking and storing), then seal it airtight and add a label.
- To make scones: heat the oven to 400°F.
- Stir 2½ cups of the mix together with the butter, cream or milk, egg, vanilla, and any mix-ins.
- Press the dough into a round 1 inch thick and cut it into 8 wedges.
- Bake at 400°F for 15–18 minutes.
Nutrition
Serving: 622g | Calories: 2110kcal | Carbohydrates: 260g | Protein: 36g | Fat: 105g | Saturated Fat: 63g | Trans Fat: 3.7g | Cholesterol: 507mg | Sodium: 4088mg | Potassium: 520mg | Fiber: 5.9g | Sugar: 90g | Vitamin A: 3399IU | Vitamin C: 0mg | Calcium: 911mg | Iron: 13mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 batches; ½ cup cold butter (the first choice counted), ½ cup heavy cream or milk (the first choice counted). Brands and portions vary, so use it only as an approximation.
