Scone Mix Muffins and Bread

Scone Mix Muffins and Bread

Scone Mix 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. Ingredients:
  2. 1 package your favorite King Arthur Scone Mix
  3. 1/2 teaspoon salt
  4. 2 to 3 tablespoons (7/8 to 1 1/4 ounces) sugar, optional, for a sweeter muffin or bread
  5. 1/2 cup (3 1/2 ounces) vegetable oil
  6. 1 1/2 cups (12 ounces) milk
  7. 1 large egg
  1. Instructions:
  2. Preheat the oven. For muffins, preheat to 400°F. For a loaf of bread, preheat to 375°F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Yield: 12 muffins or a 9" x 5" loaf