Homemade Scone Mix
Scone Mix makes it super easy to bake fresh scones at home whenever the mood strikes, and it makes a lovely gift.
Table of contents
What’s so great about this recipe?
This Scone Mix is based on my favorite Raisin Scone recipe, which I’ve been making for over 30 years.
While I think it is fairly quick and easy to make scones, having this mix on hand speeds up the process even more. Just add an egg and some water to make the dough.
Because this mix is shelf stable it makes a great hostess or holiday gift.
Ingredients
Ingredient Notes
- All Purpose Flour – Medium protein all purpose flour makes a scone that has enough structure to rise high in the oven, but also has a tender crumb.
- Buttermilk Powder – Acidic buttermilk powder tenderizes and flavors the scones.
- Dried Fruit – You can add dried cherries, raisins, dried apricots or nuts as an add-in to the scones. Omit the fruit or nuts to make plain scones. Only used dried fruit or nuts to keep the mix shelf stable.
- Vegetable Shortening – Traditionally scones would be made with butter, but shortening is shelf stable and a good alternative to diary butter.
- Flavoring – You can customize the flavor of your mix by adding vanilla, almond or lemon extract. Lemon or orange zest could be added in this shelf stable mix.
Process Photos
See the recipe card for detailed measurements and instructions.
- In a large bowl, whisk together the dry ingredients.
- Use your fingers to work the vegetable shortening into the dry ingredients. Leave bits about the size of a pea.
- If you are using dried fruit or nuts, toss them in last.
- Transfer the mix to an airtight container. A canning jar or bag makes a nice container for gifting the mix.
- Print the downloadable instruction tags for gifting.
- You can use the multiplier button on the recipe card to make a larger batch of mix. The mixing instructions are written for 1 batch of mix based on 12 1/2 oz of flour.
Why this mix is shelf stable:
- The mix is made with shelf stable buttermilk powder.
- The mix contains vegetable shortening instead of butter.
Storage
The mix will keep in a cool dark place for up to 3 months. The mix can be frozen for longer term storage.
Mixing Instructions: (downloadable tags)
- Preheat the oven to 375°F. Line a sheet pan with parchment paper.
- Dump the scone mix into a mixing bowl. Whisk 1 egg with 3/4 cup of water. Add to the dry ingredients and mix to combine.
- Dump the dough onto a floured surface and knead a few times until the dough comes together.
- Pat the dough to a 1″ disc. Use a 2.5″ biscuit cutter to cut the scones. Reroll the scraps and continue cutting until all the dough is used.
- Brush the tops of the scones with milk and sprinkle with sugar.
- Bake about 15 minutes until golden brown. Makes about 8-10 scones.
Scone Mix Recipe
This mix makes it super easy to make fresh scones at home and makes a lovely gift. Use the mixing instructions for 1 batch of mix.
scones
Ingredients
- 2 oz granulated sugar (¼ cup)
- ½ teaspoon almond extract (see note)
- 12 ½ oz unbleached all purpose flour (2 ½ cups, see note)
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 2 oz buttermilk powder (4 tablespoons)
- 3 oz vegetable shortening
- 3 oz dried cherries (½ cup, see note)
Instructions
Make the Mix
- Place 2 oz granulated sugar in a large mixing bowl. Sprinkle ½ teaspoon almond extract over the sugar and whisk to combine, breaking up any lumps that form. Add 12 ½ oz unbleached all purpose flour, 1 tablespoon baking powder, ½ teaspoon table salt, and 2 oz buttermilk powder. Whisk together the dry ingredients until evenly combined.
- Toss in 3 oz vegetable shortening and use your fingers to work it into the dry ingredients evenly. Mix just until the shortening is in bits not bigger than a pea. Don't overmix the shortening you want little lumps in the flour. Toss in the 3 oz dried cherries.
- The mix can be kept at room temperature until ready to use.
To Make Scones from 1 Batch of Mix
- Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or a silicone baking mat.
- Whisk 1 egg with 6 oz (¾ cup) room temperature water. Add the water to the dry ingredients and mix to combine.
- Dump the dough onto a floured surface. Knead by hand until the flour is absorbed and the dough forms a ball.
- Pat the dough until it is 1" thick. Use a 2½" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
- Line the scones on the baking sheets. Brush the tops with milk and sprinkle with sugar. Bake about 15 minutes until golden brown.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The almond extract can be replaced with vanilla or lemon extract.
The dried cherries can be replaced with raisins, craisins or any dried fruit or nuts. Leave the fruit out for plain scones.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
I love buttermilk powder. I never thought to use it in scones. I love the way you put this mix together!
I love this idea! This is something I would love to come across mid January and make some wonderful scones!
I love the flavors in this mix! So delicious. Anyone who gets this is truly lucky!
I love giving mixes for the holidays and this Scone Mix sounds delicious!
Butter or no butter, I’d love getting this fabulous scone mix as a gift!!!