Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Mix the dry ingredients and the lemon zest together.
  2. Add the cold butter that has been cut into small pieces.
  3. Slide your hands though the mixture making curls of the butter,.
  4. ( this will make a flaky product).
  5. Store in a cupboard up to one month.
  6. One batch;.
  7. 2 cups master mix.
  8. Wet Ingredients; for one batch.
  9. 1/2 Cup whipping cream.
  10. 1/4 Cup 2% milk.
  11. 1 egg.
  12. 1 teaspoons vanilla.
  13. Mix the wet ingredients and pour all at once into the dry. Gently mix.
  14. with a fork and dump onto a floured counter. Fold over a few times, til.
  15. mixed. ( can add raisins etc. at this point).
  16. Form into a round, and cut 8 pieces, then place them onto a baking
  17. sheet or cast iron pan. Brush tops with milk.
  18. Bake for 20 to 25 minutes.at 375°F
  19. Note; can roll it out into a rectangle and put the toppings on and roll.
  20. up like a jelly roll and cut into 8 pieces, then place on sheet and bake.
  21. as directed above.
  22. Optional ingredients;.
  23. Sweet;.
  24. 1 Cup raisins
  25. 1 cup dried apricots, chopped.
  26. Savory;.
  27. 1/2 Cup bacon pieces.
  28. 1/2 c green onion, chopped.
  29. 1 Cup shredded cheese.
Most Helpful

5 5

Delicious scones. I used 50/50 all purpose and whole wheat flours and Splenda to sweeten. No add in's were used today but maybe next time *wink. I have the mix in the fridge as I'm not comfortable leaving the butter in the mix at room temp until used. I'm very happy with the finished scones, they have a thin crispy crust and are soft and yummy inside. Made for Pick A Chef, Spring 2013