Scone mix

Course Breakfast

Cuisine American

Keyword bakery-style scones, homemade baking mix, scone mix, scone mix in a jar

Prep Time 15

Cook Time 18

Total Time 33

Servings 3 batches

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

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

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.