Buttery Scone Mix
Approx. 1 Quart / 1.1 Litre Wide mouthed Jar
Recipe ingredients as shown below
Card for making tags
Zip Lock Bags
Recipes in a Jar
These make great gifts for friends and family for every occasion from Christmas to birthdays, to mothers day's and even just a pick me up for someone who is feeling down.
For these recipes you will need a jar that holds around 1 quart or 1.130 litres.
If your jar is airtight add the ingredients directly otherwise place them into
an airtight or ziplock bag and attach the recipe card instructions.
Tie the whole jar up with some cellophane or add some curling ribbons and a bow to finish off this gift
9 to 11 scones per batch
9 cups unbleached 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 (1 1/2 lbs.) very cold, unsalted butter - cut into chunks
In a large bowl, place flour, buttermilk powder, sugar, salt, baking powder and
baking soda. Using a large whisk, stir dry ingredients together very well. By hand,
or using a pastry blender, cut butter into ingredients to form a grainy, uneven
mixture (it doesn't have to be perfect - some larger chunks are fine). You may also
do this with a food processor. Process about one-third of the mix at a time,
pulsing the processor to cut the fat into the flour.
To make scones:
3 cups scone mix
1/3 - 1/2 cup water or one of the following: orange juice, lemonade, ginger ale,
1 teaspoon vanilla
1 beaten egg white
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Place mix in a bowl and make a well in center. Stir together egg, water and vanilla
and gently blend in with fork to make a soft mass. Turn out onto a lightly floured
work surface and knead about 15 seconds. Pat into an 8-inch round and cut into
wedges. Brush with egg white and sprinkle with sugar. Bake on upper third of oven.
After 10 minutes, reduce heat to 400 F. Bake until nicely golden - 15 to 18
By Shellie Wilson. Shellie is the chief creative editor for Craftbits.