Buttery Scones Mix Recipe - Cooking Index
Buttery Scones Mix Recipe - Cooking Index
| 9 cups | 562g / 19oz | Unbleached all purpose flour |
| 3/4 cup | 177ml | Buttermilk or skim milk powder |
| 2 1/4 cups | 445g / 15oz | Sugar |
| 1 3/4 teaspoons | 8.8ml | Salt |
| 3 tablespoons | 45ml | Baking powder |
| 1 1/2 teaspoons | 7.5ml | Baking soda |
| 3 cups | 594g / 20oz | Very cold - unsalted butter, |
| Cut into chunks |
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
3 cups scones mix 1 egg 1/3 - 1/2 cup water OR orange juice, lemonade, ginger ale or seltzer 1 tsp. vanilla Garnish: 1 beaten egg white Coarse or regular sugar
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place mix in a bowl and make a well in center. 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 400and bake until nicely golden about 15 - 18 minutes. Additions: Can add 1/2 cup raisins, currants, dried cherries or cranberries, nuts, chocolate chips or grated apple or can add one tsp. citrus zest, cinnamon.
Source:
Gloria Pitzer, Better Cookery Cookbook/[email protected]
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