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Buttermilk Scone Mix

Course Breakfast
Cuisine American
Keyword buttermilk scones, freezer baking mix, homemade scones, scone mix
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 55 scones
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

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.