Easy Scone Mix Gift Bag Recipes

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:

• In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
• For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
• Recipe Directions: Pour gingerbread mix from gift bag or container into a medium bowl.
• Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened. Turn dough out onto lightly floured surface.
• Quickly knead dough by folding and pressing it gently for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges. Plae wedges 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with coarse or granulated sugar. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 6 scones.
• Make-Ahead Tip: Prepare Gingerbread Scones as directed through step 1. Store in an airtight container up to 6 weeks at room temperature or in a freezer container up to 6 months in the frezer. (Or prepare scones as directed through step 3. Cool completely. Place in self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container. Seal, label, and freeze up to 3 months.).
• To serve, using 1-3/4 cups of dry mixture for each recipe, prepare scones as directed in step 3. (Or thaw frozen scones in freezer bags or containers 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.