Buttery scones mix

Yield: 1 Servings

Measure Ingredient
9 cups Unbleached all purpose flour
¾ cup Buttermilk or skim milk powder
2¼ cup Sugar
1¾ teaspoon Salt
3 tablespoons Baking powder
1½ teaspoon Baking soda
3 cups Very cold, unsalted butter, cut into chunks
3 cups Scones mix
1 Egg
⅓ cup Water OR orange juice, lemonade, ginger ale or seltzer (up to 1/2)
1 teaspoon Vanilla
1 Beaten egg white
Coarse or regular sugar

TO MAKE SCONES

GARNISH

All butter mixes have to be frozen but have shortening base baking beat, hands down. There is just no comparison. These high and crusty scones are gourmet perfect, taking well to any additions you care to throw in. Add a touch more liquid and you have an instant cobbler topping In a large bowl, place flour, buttermilk or skim milk 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 large chunks are fine. You can also do this using a food processor. Process about one-third of the mix at a time, pulsing the processor to cut the fat into the flour. Freeze in containers or bags, using about four cups of mix per bag.

To Make Scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place mix in a bowl and make a well in centre. Stir egg, water (or substitute liquid) and vanilla and gently stir with a fork to make a soft mass. Turn out onto a lightly floured work surface and knead about 15 seconds, just to make the mass cohesive. Pat into an eight inch round and cut into wedges. Brush with egg white and sprinkle with sugar.

Bake on upper third of oven, reducing heat after 10 minutes to 400 degrees and bake until nicely golden about 15 - 18 minutes. Additions: Can add ½ cup raisins, currants, dried cherries or cranberries, nuts, chocolate chips or grated apple or can add one tsp. citrus zest, cinnamon.

Posted to EAT-L Digest 27 Aug 96 From: Pat Belanger <cookie@...> Date: Wed, 28 Aug 1996 21:50:09 -0700

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