Scone Mix Magic

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Scone Mix Magic

star rating (12) rate this recipe »
Published prior to 2008

Did you know you can use our King Arthur scone mixes to make delicious pancakes, muffins, bread, coffeecake, and shortcake? It's true; even if you're a dedicated "from scratch" baker, having a couple of these mixes on hand means you're that much closer to breakfast (or dessert) when you simply don't have a moment to lose. Our blog, Flourish, offers step-by-step photos for making all of these treats.

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

1 1/2 cups (about 8 1/2 ounces) King Arthur scone mix
1/2 teaspoon salt
1 large egg, beaten
3/4 cup (6 ounces) milk
2 tablespoons (1 ounce) melted butter or vegetable oil (7/8 ounce)

Preheat your griddle while making the batter; set the heat at medium. In a medium-sized bowl, whisk the salt into the dry mix. Whisk together the egg, milk and oil, and add to the dry ingredients, mixing until everything is evenly moist. If the batter seems thin, let it sit for 10 minutes, to thicken; if it seems thick, add additional milk until it's as thin as you like. The thicker the batter, the thicker the pancake (and vice versa).

Spoon the batter by the 1/4-cupful onto the lightly greased griddle; a muffin scoop works well here. 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 cooked through. Serve warm. Yield: 8 pancakes.

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

1 package King Arthur scone mix
1/2 teaspoon salt
2 to 3 tablespoons (7/8 to 1 1/4 ounces) sugar, optional, for a sweeter muffin or bread
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 a loaf of bread, preheat to 375°F.

Whisk together the scone mix, salt, and sugar. 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). Fill each well to within 1/4" of the top; depending on the scone mix, you'll be able to make 12 to 14 muffins. Garnish with the sugar of your choice, if desired, and bake for 20 to 22 minutes, until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven, and turn muffins out of the pan onto a rack as quickly as possible. Serve warm; wrap any completely cool leftovers and store for several days at room temperature. Freeze for longer storage.

For bread, pour the batter into a greased 9" x 5" loaf pan, and bake for 50 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean. Tent the bread loosely with aluminum foil for the final 15 to 20 minutes of baking, to avoid over-browning.

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.

Fresh, oven-warm coffeecake — moist, tender/crumbly, and topped with flavorful streusel — is just a few simple steps away when you start with a King Arthur scone mix.

3/4 cup King Arthur scone mix
pinch of salt
2 tablespoons (7/8 ounce) sugar
1/2 teaspoon cinnamon, optional; depending on the scone flavor
3 tablespoons (1 1/2 ounces) melted butter

remainder of King Arthur scone mix (regular size mix, not bulk package)
1/2 teaspoon salt
2 to 3 tablespoons sugar, optional; for a sweeter cake
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, for the topping. Add a pinch of salt, the sugar, cinnamon, and melted butter. Stir gently until the mixture becomes crumbly; if it seems wet and starts to form large clumps, wait 5 minutes, then gently stir again, breaking up the clumps. 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 8" x 8" square or 9" round pan, and sprinkle with the topping.

Bake the coffeecake on the middle rack of a preheated 350°F oven for 35 to 40 minutes, until the middle springs back when lightly touched with your finger, and a cake tester inserted into the center comes out clean. Remove it from the oven, and serve warm, right from the pan.Yield: nine 2 ½" servings.

Strawberry shortcake made with strawberries and cream scone mix? Or how about peach, on peaches & cream? We offer a special scone mix for every shortcake occasion!

a generous 1 1/2 cups (about 10 ounces) King Arthur scone mix
1/2 teaspoon salt
3/4 cup heavy cream OR 1/2 cup half & half or light cream + 2 tablespoons melted butter

Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Whisk together the mix, salt, and heavy cream or half & half/butter. Add additional cream (or additional mix) to make a sticky dough.

Scoop golf-ball sized pieces of dough onto the prepared baking sheet, leaving about 2" between them. Dip the tops of the dough balls in coarse white sparkling sugar, if desired.

Bake the shortcakes for 12 to 14 minutes, until they're a very light golden brown. Remove them from the oven, and cool on a rack.

To make shortcake, split horizontally into top and bottom pieces. Add sliced, sweetened fruit and whipped cream to the bottom; add the "lid" (top), and top with additional whipped cream and fruit, if desired. Yield: 8 shortcakes.

Note: Thanks to feedback from readers (below) some of these recipes have been changed as of 1/10/14. The liquid in the pancake recipe has been reduced; and additional sugar added as an option in the muffin, bread, and coffeecake recipes.


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  • star rating 02/25/2015
  • Mary Ellen from Fishers, IN
  • OMG the muffins were fabulous. I used the gingerbread scone mix, added some raisins and dusted tops with sparkling sugar before baking. Just great. Here's a suggestion--when you reprint the box labels, add information to SCONE MIX MAGIC.. I just stumbled upon it. It's worthwhile. I bet others would like the ideas, too.
    Mary Ellen, this is a great idea and I agree that other people may be interested to know that the scone mixes can be transformed into pancakes, coffeecake, muffins, shortbread and more! I will pass your suggestion forward to our Marketing Team. Good luck and happy baking!
  • star rating 03/04/2013
  • Barbara from Maryland
  • I used the Harvest Pumpkin Scone mix and made a quick bread. I added shredded carrots, raisins and chopped walnuts. OMG, was that fabulous!
  • star rating 05/28/2012
  • Sancathy from KAF Community
  • Made pancakes twice.....first time I cut the recipe in half for fewer pancakes. Very thin...I agree they were like crepes, but tasty. Second time I used rest of mix with same measurements....much better. Not sure I would try again. I like the mix to make coffee cake....always a hit!!!
  • star rating 04/22/2012
  • pmilak2902 from KAF Community
  • Use the entire box of scone mix and all of the milk; let it sit a bit. At worst, you might need to add a couple of tablespoons of milk just before you make your pancakes. I used the Very Berry mix and these proportions and got great "sconecakes " as a result. And with these adjustments, I'd rate this a 5-star. Expensive pancakes though.
  • 09/25/2011
  • catmntarin from KAF Community
  • I made the pancakes this morning and I think the milk was a little overwhelming at 1 3/4 cups it was more like crepes. I'm with the others I think I'd make coffe cake next time.
  • star rating 05/30/2011
  • odfrank1 from KAF Community
  • I made the Very Berry Scone Mix as muffins this morning and for the first time I was disappointed in a King Arthur mix. I followed the online instructions for muffins, adding the salt and mixing the oil, egg and milk and stirring. The muffins cooked perfectly and looked great and the texture was fine but they were beyond bland - absolutely no taste at all. I have made other scone mixes as muffins such as the Lemon Ginger scone mix and they have all been wonderful. And for some reason these really stuck to the paper cups which I used for these although I have just used baking spray in my muffin tin for others. I don't know what went wrong here but I can't recommend this particular mix.
    I am so sorry to hear that you weren't happy with this mix. Try spraying the papers to see if that helps with the sticking. We would love to make this situation right for you. I hope you will call our customer service line (800-827-6836) so that we can help. ~Amy
  • star rating 03/21/2011
  • MarypatM from KAF Community
  • I was looking for ways to cut down on calories & fat from the regular scone recipe, so this weekend I made both the coffee cake (sour cream and apricot) and quick bread (chocolate chunk). They both turned out really well! I followed the advice to sift the ingredients for the coffee cake so that chunks weren't in the top layer. The crumb of the quick bread was excellent, and I did cover it up the last five minutes to prevent over browning. In both recipes I used nonfat milk and olive oil. It's the quick bread I'll make with the next mix since it's a lighter end product. Thank you for the great extra recipes! I wish there were more whole grain scone mixes available.
    Sounds like your adjustments were a success. I will add your whole grain requests onto our Customer's Wish List! Elisabeth
  • star rating 10/29/2010
  • Kidherm from KAF Community
  • Today I made a coffee cake using the lemon-blueberry scone mix and followed the coffee cake recipe on your site. I made it in a spring form pan. It turned out wonderful. The presentation was as beautiful as the taste was delicious. Can't wait to try other mixes. Will definitely do again!
  • star rating 07/09/2010
  • Debbie K from Viriginia
  • I have made the coffe cake recipe and it always turns out spectacularly. I always sift the crumb part, if the mix has any chunks of fruit in it. Then I toss the little bits back into the mix portion. Lemon Blueberry and French Toast have been wonderful. I'm trying Peaches and Cream this weekend!
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