Easy. Quick. Delicious.
PREHEAT OVEN TO 400. Line a cookie sheet with parchment paper.
You need:
1 box cake mix
1 c baking mix (Bisquick type)
1 c water (or buttermilk, milk)
cream (milk)
optional:
nuts to taste
raisins to taste
herbs for savory scones
frosting or butter
Mix all ingredients slowly adding water until mixture forms a soft but firm dough. divide dough into halves, then into two balls. Place one ball on the parchment and flatten to desired size. With a wet knife cut into 8 parts. Brush with cream. Bake until golden brown(15-20mins). While still hot, spread with frosting creating glaze as the frosting melts(use butter for savory scones and sprinkle with herbs or sea salt). Repeat with second ball.
TO STORE: Place scones in container alternating a layer of parchment paper between layers of scones. Depending on the ingredients, I prefer NO refrigeration. Most of the time they don't last long anyway. I have never frozen any of these so can't give you any advice there. I would however, put scones made with perishable add ins in the fridge . . .if they make it that long.
NOTE: If you are feeding a larger crowd, or prefer less sweet scones add two(2)cups of baking mix to 1 box cake mix. If making savory scones, omit cake mix using two cups of baking mix and 1 tbs of sugar, or honey(This takes away the "biscuit" taste).
My family loves these so I try to make them often. I find that the whole wheat baking mixes, and low fat Bisquick taste yummy, too!
Enjoy!
PREHEAT OVEN TO 400. Line a cookie sheet with parchment paper.
You need:
1 box cake mix
1 c baking mix (Bisquick type)
1 c water (or buttermilk, milk)
cream (milk)
optional:
nuts to taste
raisins to taste
herbs for savory scones
frosting or butter
Mix all ingredients slowly adding water until mixture forms a soft but firm dough. divide dough into halves, then into two balls. Place one ball on the parchment and flatten to desired size. With a wet knife cut into 8 parts. Brush with cream. Bake until golden brown(15-20mins). While still hot, spread with frosting creating glaze as the frosting melts(use butter for savory scones and sprinkle with herbs or sea salt). Repeat with second ball.
TO STORE: Place scones in container alternating a layer of parchment paper between layers of scones. Depending on the ingredients, I prefer NO refrigeration. Most of the time they don't last long anyway. I have never frozen any of these so can't give you any advice there. I would however, put scones made with perishable add ins in the fridge . . .if they make it that long.
NOTE: If you are feeding a larger crowd, or prefer less sweet scones add two(2)cups of baking mix to 1 box cake mix. If making savory scones, omit cake mix using two cups of baking mix and 1 tbs of sugar, or honey(This takes away the "biscuit" taste).
My family loves these so I try to make them often. I find that the whole wheat baking mixes, and low fat Bisquick taste yummy, too!
Enjoy!
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