Easy Scone Mix
Scone mix bundled with tea bags makes a cozy gift!
Makes 1 bag mix for 8 scones.
2 cups Gold Medal all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1 tablespoon poppy seed
1/4 teaspoon salt
1/3 cup butter or margarine
1/3 cup currants
- 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 degrees
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
Bake 12 to 15 minutes or until golden brown. Immediately
remove from cookie sheet; carefully separate wedges.
Print easy scone directions on card stock and tie to scone mix
Nutrition Information: 1 Serving: Calories 235 (Calories
from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat ncg);
Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 36g (Dietary
Fiber 1g, Sugars ncg); Protein 4g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 12%;
Exchanges: 1 1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Vegetable;
1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph provided courtesy of Betty Crocker 2007/TM