Master Scone Mix Recipes

Steps:

• In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.

Steps:

• Mix the dry ingredients and the lemon zest together.
• Add the cold butter that has been cut into small pieces.
• Slide your hands though the mixture making curls of the butter,.
• ( this will make a flaky product).
• Store in a cupboard up to one month.
• One batch;.
• 2 cups master mix.
• Wet Ingredients; for one batch.
• 1/2 Cup whipping cream.
• 1/4 Cup 2% milk.
• 1 egg.
• 1 teaspoons vanilla.
• Mix the wet ingredients and pour all at once into the dry. Gently mix.
• with a fork and dump onto a floured counter. Fold over a few times, til.
• mixed. ( can add raisins etc. at this point).
• Form into a round, and cut 8 pieces, then place them onto a baking
• sheet or cast iron pan. Brush tops with milk.
• Bake for 20 to 25 minutes.at 375°F
• Note; can roll it out into a rectangle and put the toppings on and roll.
• up like a jelly roll and cut into 8 pieces, then place on sheet and bake.
• as directed above.
• Optional ingredients;.
• Sweet;.
• 1 Cup raisins
• 1 cup dried apricots, chopped.
• Savory;.
• 1/2 Cup bacon pieces.
• 1/2 c green onion, chopped.
• 1 Cup shredded cheese.

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:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
• Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
• Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
• Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
• Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

Steps:

• Stir dry ingredients.
• Cut in shortening until mixture resembles cornmeal.
• Measure 3 cups into each freezer bag.
• Freeze.
• To make up biscuits:.
• 3 cups basic mix.
• 3/4 cup cold water.
• Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.