Servings: Yields 21 oz. (about 4-1/2-cups).
This wonderful make-ahead baking mix can be used for all kinds of yummy things, such as Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, and Fruit Cobbler. You can make up to twelve times this recipe, but store each batch in a separate bag in the fridge (for up to a week) or in the freezer (for up to six months). Frozen mix should sit at room temperature until the butter is pliable, about 5 minutes.
This recipe is a perrenial favorite. Once you get the knack, it's very easy. I make a batch, split it in half (using a kitchen scale for accuracy) and keep the halves in zipper bags in the freezer for future use. Each half makes 6 scones, just enough for a Sunday-paper-reading session. A trick for adding fresh or frozen blueberries - during the second folding process, gently press the berries into the surface of the dough before you fold.I also sometimes subsitute dried cranberries and toasted walnuts for the blueberries. Yum!
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