Use our versatile mix make delicious pancakes, quick breads, or coffeecake, too.

Pancakes
Imagine apricot sour cream pancakes, lemon blueberry pancakes, cherry almond… YUM!

1 1/2 cups King Arthur scone mix
1/2 teaspoon salt
1 large egg, beaten
1 3/4 cup (14 ounces) milk
2 tablespoons (1 ounce) melted butter or vegetable oil

Preheat your griddle while making the batter; set the heat at medium-low. In a medium-sized bowl, whisk the salt into the dry mix, then make a well in the center. Add the egg, milk and oil, and whisk until the batter is evenly moist. Spoon the batter by the 1/4-cupful onto the lightly greased griddle. When you see the edges begin to look dry and bubbles come up and not break, turn the pancakes over to cook for about a minute on the second side, until center is cooked through. Serve warm. Yield: 16 pancakes.

Muffins and Quick Bread
Depending on the flavor of scone you choose, feel free to garnish your muffins or bread with cinnamon-sugar or your favorite streusel before popping them into the oven.

1 package King Arthur scone mix
1/2 teaspoon salt
1/2 cup (3 1/2 ounces) vegetable oil
1 1/2 cups (12 ounces) milk
1 large egg

Preheat the oven. For muffins preheat to 400°F. For Quick Bread preheat to 375°F.

Whisk together the scone mix and salt. In a small mixing bowl or large measuring cup, whisk together the oil, milk, and egg. Add the wet ingredients to the dry mix, and stir just until the batter is evenly moist and thoroughly combined.

For muffins, scoop the batter into lightly greased or paper-lined muffin cups (2 ½" across the top of each well). Garnish the top, if desired, and bake in a preheated 400°F oven for 20 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven, and take muffins out of the pan immediately to cool completely on a rack.

For bread, pour the batter into a greased 9" x 5" loaf pan, and bake in a preheated 375°F oven for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. If top of bread appears to be browning too quickly, tent loosely with foil.

Remove the bread from the oven, and let it cool in the pan for 10 minutes before turning it out onto a cooling rack. When it’s completely cool, wrap the bread in plastic wrap and store at room temperature. It will slice more easily the next day if you do this. Yield: 12 muffins or a 9" x 5" loaf.

Coffeecake
Fresh, oven-warm coffeecake is just a few simple steps away, when you start with a King Arthur scone mix.

1 package King Arthur scone mix
2 tablespoons (7/8 ounce) sugar
1/2 teaspoon cinnamon (depending on the scone flavor)
3 tablespoons (1 1/2 ounces) melted butter
1/2 teaspoon salt
1/2 cup (3 1/2 ounces) vegetable oil
1 large egg
1 cup (8 ounces) milk

Start by measuring 3/4 cup of the scone mix into a small bowl. To this, add the sugar, cinnamon, and melted butter. Stir until the mixture becomes crumbly. This will be the topping; set it aside.

In a medium-sized bowl, whisk the remaining mix with the salt, vegetable oil, egg, and milk. Pour the batter into a lightly greased 9" x 9" square cake pan, and sprinkle with the topping.

Bake the coffeecake on the middle rack of a preheated 350°F oven for 20 to 30 minutes, until the middle springs back when lightly touched with your finger, and a cake tester inserted into the center comes out clean. Yield: nine 2 ½" servings.