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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?