Easy Scone Mix Recipes

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

Steps:

• Heat oven to 425°F (220 Celsius).
• Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
• Add sugar; toss to mix.
• Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
• Place dough on floured counter and knead gently until the dough comes together in a ball.
• Pat or roll into a circle about 1 1/2 inches thick.
• cut each circle into 6 or 8 wedges.
• place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
• Bake about 12 minutes, or until medium brown on top.

Steps:

• In large bowl, mix flour, baking powder, sugar, poppy seed and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in currants. Place in resealable food-storage plastic bag, glass jar or gift container. Refrigerate up to 1 week or freeze up to 2 months.
• Include these directions on package: Heat oven to 425°F. Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Steps:

• Mix flour, baking powder, sugar, poppy seed and salt in large bowl.
• in butter, using pastry blender or fork, till mixture looks like fine crumbs.
• Stir in currants.
• Place in seal-able plastic bag, glass jar or gift container.
• refrigerate up to 1 week or freeze up to 2 months.
• Include directions: Heat oven to 425°F
• mix 2 tbsp lemon juice and 3/4 cup milk;
• stir into easy scone mix.
• Place dough on lightly floured surface; gently roll in flour to coat.
• Knead lightly 10 times.
• Pat or roll into 9 inch circle on ungreased baking sheet.
• Brush with milk and sprinkle with sugar; if desired.
• Cut in 8 wedges, but do not separate.
• bake 12-15 minutes till golden brown.
• immediately remove from sheet; carefully separate wedges.