Ingredients
Equipment
Method
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt.
- Whisk the dry ingredients thoroughly, ensuring the baking powder and salt are evenly distributed throughout the flour mixture.
- Transfer the scone mix to an airtight container or mason jar.
- Label the container with the date and baking instructions for future reference.
- Store in a cool, dry place for up to 12 months.
Nutrition
Notes
To bake one batch of scones: Take your prepared mix and cut in ½ cup (1 stick) of cold unsalted butter until you have pea-sized bits. Drizzle in ¾ cup cold heavy cream and fold just until the dough comes together. Pat into a 1-inch thick round, cut into 8 wedges, brush with additional cream, sprinkle with coarse sugar if desired, and bake at 400°F for 15-18 minutes until golden.
For savory scones, reduce the sugar in the base mix to just 1 tablespoon. You can customize your scones by adding mix-ins like dried fruit, chocolate chips, herbs, or cheese when preparing to bake.
For dietary alternatives, substitute cup-for-cup gluten-free flour blend for gluten-sensitive diets, or use cold coconut oil instead of butter and full-fat coconut milk for the cream to make dairy-free scones.