Best 2 Master Scone Mix Recipes

Scones, a delectable British pastry, have captivated taste buds for centuries. These soft, crumbly treats, often served with clotted cream and jam, are a staple of afternoon tea and a delightful accompaniment to any gathering. Our master scone mix elevates the scone-making experience, offering a versatile base for a variety of scone recipes. From classic plain scones to indulgent fruit-filled and savory cheese scones, this mix guarantees perfect results every time.

With our master scone mix, you can effortlessly create fluffy, golden scones in just a few simple steps. Simply combine the mix with a few pantry staples, such as milk, butter, and eggs, and let the oven do the rest. Whether you prefer traditional round scones or creative shapes, our mix adapts seamlessly to your desired presentation.

Our comprehensive guide includes recipes for a range of scone flavors, ensuring something for every palate. Indulge in the timeless classic of plain scones, delight in the fruity burst of blueberry scones, tantalize your taste buds with tangy lemon scones, and savor the savory goodness of cheese scones. Each recipe is carefully crafted to showcase the versatility of our master scone mix and guarantee a delightful scone experience.

So gather your ingredients, preheat your oven, and embark on a culinary journey into the world of scones. Our master scone mix and diverse recipe collection will guide you every step of the way, transforming your kitchen into a scone-making haven. Prepare to impress your friends and family with these delectable treats, perfect for any occasion.

Let's cook with our recipes!

MASTER SCONE MIX

Master Scone Mix image

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.

Provided by Kari-girl

Categories Quick Breads

Time 35m

Yield 3 Batches, 8 serving(s)

Number Of Ingredients 6

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

Steps:

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.

MASTER RECIPE FOR BISCUITS AND SCONES

Master Recipe for Biscuits and Scones image

Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy - unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.

Provided by Julia Moskin

Categories breakfast, brunch, dinner, lunch, quick, side dish

Time 30m

Yield 8 to 12 biscuits or scones

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/4 pound (1 stick) cold unsalted butter, cubed
1 cup heavy cream
3 tablespoons melted butter

Steps:

Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 182 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

Use cold butter: This will help create flaky layers in your scones.
Don't overwork the dough: Overworking the dough will make your scones tough.
Use a light hand when mixing the dough: A light hand will help prevent the scones from becoming dense.
Don't over-knead the dough: Over-kneading will make the scones tough.
Chill the dough before baking: Chilling the dough will help the scones hold their shape and rise properly.
Bake the scones in a hot oven: A hot oven will help the scones rise quickly and evenly.
Don't overbake the scones: Overbaking will make the scones dry and crumbly.

Conclusion:

Mastering the art of scone baking takes time and practice, but with the right techniques and a bit of patience, you can create delicious, flaky scones that will impress your friends and family. Remember to use cold butter, don't overwork the dough, and bake the scones in a hot oven. With a little practice, you'll be able to create perfect scones every time.