Easy Scone Mix Recipes

EASY FLUFFY SCONES

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

QUICK -MIX SCONES

Steps:

• Preheat the oven to 220°C.
• Melt your butter and set aside.
• Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.
• Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.
• Do not knead the dough.
• Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.
• Place close together on a baking tray and lightly brush the tops with a little extra milk.
• Bake 10-15 minutes.

RECIPES

Steps:

• Step 1:Preheat the oven to 220°C (200°C fan, gas mark 6). Line a baking sheet with parchment.Step 2:Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.Step 3:Make a well in the centre of the mix and stir in the milk. Stir until the mixture is even and the dough comes together.Step 4:Turn out onto a floured surface and shape into a rough circle about 3 - 4 cm thick. Transfer to the prepared baking sheet.Step 5:Brush all over with milk and score into 8 rough portions (see image). Step 6:Bake for 15 minutes until golden and cooked through. Cool on a wire rack. Serve warm or cold plain or with jam and cream.

EASY SCONE MIX

Steps:

• In large bowl, mix flour, baking powder, sugar, poppy seed and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in currants. Place in resealable food-storage plastic bag, glass jar or gift container. Refrigerate up to 1 week or freeze up to 2 months.
• Include these directions on package: Heat oven to 425°F. Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

EASY SCONE MIX GIFT BAG

Steps:

• Mix flour, baking powder, sugar, poppy seed and salt in large bowl.
• in butter, using pastry blender or fork, till mixture looks like fine crumbs.
• Stir in currants.
• Place in seal-able plastic bag, glass jar or gift container.
• refrigerate up to 1 week or freeze up to 2 months.
• Include directions: Heat oven to 425°F
• mix 2 tbsp lemon juice and 3/4 cup milk;
• stir into easy scone mix.
• Place dough on lightly floured surface; gently roll in flour to coat.
• Knead lightly 10 times.
• Pat or roll into 9 inch circle on ungreased baking sheet.
• Brush with milk and sprinkle with sugar; if desired.
• Cut in 8 wedges, but do not separate.
• bake 12-15 minutes till golden brown.
• immediately remove from sheet; carefully separate wedges.