Master Scone Mix Recipes

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

MASTER SCONE MIX

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 MIX FOR BISCUITS

Steps:

• Stir dry ingredients.
• Cut in shortening until mixture resembles cornmeal.
• Measure 3 cups into each freezer bag.
• Freeze.
• To make up biscuits:.
• 3 cups basic mix.
• 3/4 cup cold water.
• Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.

MASTER RECIPE FOR BISCUITS AND SCONES

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.