Savory Cheddar Scones using Basic Scone Mix

I love to give gifts from my kitchen!

This English scone mix recipe is one of my new favorites – so easy for a gift recipe mix or just a recipe mix to have on hand to save time and stress during the holidays. I made these scones in the Brittish style, with NO eggs. My inspiration for making a pantry scone mix was Ina Garten’s Cream Scones. The texture is light and fluffy but still rich. Amazing. You can make dozens of variations from this basic mix.

These scones are rich – NOT low-calorie – but a nice splurge once in a blue moon – during the holidays, of course!

The possibilities for this mix are endless. I love experimenting with different herbs and cheeses and dried fruits.

Be creative! Go Crazy! Rosemary Lemon Scones? Nutmeg Apple Scones? Chile Pepper Scones? What will YOU create???

BASIC  SCONE MIX

4 cups unbleached all purpose flour
2 tablespoons baking powder
1 teaspoon salt
10 tablespoons cold unsalted butter

Place all ingredients in a food processor and pulse until small crumbs, about 8 pulses. Store in refrigerator in an airtight container or zip lock bag for 4 to 6 weeks.

Cranberry Orange Scones from Basic Scone Mix

6 cups basic scone mix (above)
1/3 cup sugar
1 tablespoon orange zest
3/4 cup diced sweetened dried cranberries
1/2 cup diced walnuts
2 cups cold cream

Stir in the above ingredients with a spoon until dough just begins to form. Turn dough out onto a floured surface and knead about 10 seconds, until dough comes together. Pat dough out to 2 circles that are 1-inch thick each. Cut each circle into 8 wedges or cut small rounds out with a biscuit cutter. Place on a baking sheet. Brush with a little cream and sprinkle with a little sugar.

Bake at 425 degrees for 15 to 18 minutes, until lightly browned. Makes 16 pie-shaped scones.

***

If you want to give out the above recipe made into a mix as a gift, make up the recipe without the cream. Here is a gift tag that you can cut and paste, print out and glue to a card to attach to the Cranberry Orange Scone mix:

Cranberry Orange Scone Mix

To make scones:

Preheat oven to 425 degrees.
Stir 2 cups cream into mix,until dough
comes together with no large lumps.
Place dough on a floured surface.
Flour hands and pat dough out
to a 1-inch thick circle.
Cut into 8 wedges or circles.
Place on a baking sheet and
brush with a little cream and
sprinkle with a little sugar.
Bake for 15 to 18 minutes,
until lightly browned.
Serve drizzled with icing.

***

Cheddar Herb Scones from Basic Scone Mix

(pictured above)

6 cups Basic Scone Mix
2 ounces Parmesan cheese, grated
4 ounces sharp cheddar cheese, grated
1/4 cup minced fresh herbs, such as rosemary or thyme
2 cups cold heavy cream

Stir in the above ingredients with a spoon until dough just begins to form. Turn dough out onto a floured surface and knead about 10 seconds, until dough comes together. Pat dough out to 2 circles that are 1-inch thick each. Cut each circle into 8 wedges or cut small rounds out with a biscuit cutter. Place on a baking sheet. Brush with a little cream.

Bake at 425 degrees for 15 to 18 minutes, until lightly browned. Makes 16 pie-shaped scones.

Other fabulous English scones by food bloggers:

Very Brittish Scones, Delicious Days
English Scones Revisited, London Foodie in New York
English Scones!, Full Bellies Happy Kids
English Blueberry Buttermilk Scones, My Cake Wardrobe
Cheese Pinwheel Scones, Technicolor Kitchen

– posted by Donna

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