What you needApprox. 1 Quart / 1.1 Litre Wide mouthed Jar
Recipe ingredients as shown below
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9 to 11 scones per batch
9 cups unbleached all purpose flour
3/4 cup buttermilk powder
2 1/4 cups sugar
1 3/4 teaspoons salt
3 tablespoons baking powder
1 1/2 teaspoons baking soda
3 cups (1 1/2 lbs.) very cold, unsalted butter – cut into chunks
In a large bowl, place flour, buttermilk powder, sugar, salt, baking powder and baking soda.
Using a large whisk, stir dry ingredients together very well. By hand, or using a pastry blender, cut butter into ingredients to form a grainy, uneven mixture (it doesn’t have to be perfect – some larger chunks are fine).
You may also do this with a food processor. Process about one-third of the mix at a time, pulsing the processor to cut the fat into the flour.
To make scones:
3 cups scone mix
1/3 – 1/2 cup water or one of the following: orange juice, lemonade, ginger ale,
1 teaspoon vanilla
1 beaten egg white
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Place mix in a bowl and make a well in center. Stir together egg, water and vanilla and gently blend in with fork to make a soft mass. Turn out onto a lightly floured work surface and knead about 15 seconds.
Pat into an 8-inch round and cut into wedges. Brush with egg white and sprinkle with sugar. Bake on upper third of oven. After 10 minutes, reduce heat to 400 F. Bake until nicely golden – 15 to 18 minutes.