Scone Mix Homemade Gift Food

EASY SCONE MIX

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.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

SIMPLE SCONES

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.

GIFT JAR GINGERBREAD SCONE MIX

Steps:

• Prepare the dry mix by combining the flour, sugar, baking powder and spices in a bowl.
• Cut in the shortening with a pastry blender or 2 knives until the mixture looks like coarse crumbs.
• Place the dry mix into a small jar.
• A single batch yields about 1 1/2 cups of dry mix, so pick an appropriately sized jar.
• Prepare a tag that lists the following ingredients: 1 jar (1 1/2 cups) gingerbread scone mix, then list the wet mix ingredients as noted in the ingredients section.
• Include the following instructions on the tag and attach to your gift jar: In a medium bowl, empty the contents jar of gingerbread scone mix.
• In a separate bowl, combine 2 Tbsp milk, 1 Tbsp molasses and 1 beaten egg.
• Add the wet mix to the dry mix and stir to combine.
• Turn dough out onto a lightly floured board and knead until the dough is smooth.
• Roll the dough into a 6 inch circle and cut it into 4 wedges.
• Place wedges on an ungreased baking sheet.
• Brush tops with luke warm water and sprinkle with coarse sugar if desired.
• Bake for 10-12 minutes in a preheated 400 degree oven until scones are slightly browned on top.
• Remove from oven and cool on a baking rack.
• Serve.
• Notes: Gift jars can be stored for up to 6 weeks at room temp or up to 6 months if frozen.