Scone Mix Magic

Vanilla Cream Scone Mix

Scone Mix Magic

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.

Pancakes

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

  1. Ingredients:
  2. 1 1/2 cups (about 8 1/2 ounces) your favorite King Arthur Scone Mix
  3. 1/2 teaspoon salt
  4. 1 large egg, beaten
  5. 3/4 cup (6 ounces) milk
  6. 2 tablespoons (1 ounce) melted butter or vegetable oil (7/8 ounce)
  1. Instructions:
  2. 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).
  3. 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.
  4. Yield: 8 pancakes
Muffins & 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. 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.
  5. 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.
  6. 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.
  7. Yield: 12 muffins or a 9" x 5" loaf
Coffeecake

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.

  1. Topping:
  2. 3/4 cup your favorite King Arthur Scone Mix
  3. pinch of salt
  4. 2 tablespoons (7/8 ounce) sugar
  5. 1/2 teaspoon cinnamon, optional; depending on the scone flavor
  6. 3 tablespoons (1 1/2 ounces) melted butter
  7. Batter:
  8. remainder of scone mix
  9. 1/2 teaspoon salt
  10. 2 to 3 tablespoons sugar, optional; for a sweeter cake
  11. 1/2 cup (3 1/2 ounces) vegetable oil
  12. 1 large egg
  13. 1 cup (8 ounces) milk
  1. Instructions:
  2. 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.
  3. 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.
  4. 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.
  5. Yield: Nine 2 ½" servings
Shortcake

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!

  1. Ingredients:
  2. 1 1/2 cups (about 10 ounces) your favorite King Arthur Scone Mix
  3. 1/2 teaspoon salt
  4. 3/4 cup heavy cream OR 1/2 cup half & half or light cream + 2 tablespoons melted butter
  1. Instructions:
  2. Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
  3. Whisk together the mix, salt, and heavy cream or half & half/butter. Add additional cream (or additional mix) to make a sticky dough.
  4. 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.
  5. 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.
  6. 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.
  7. Yield: 8 shortcakes