I’ve been experimenting with scones and muffins now that the kids are back in school. The ease of pulling these from the freezer the night before for a quick breakfast is a huge help in the morning. These are made with Pamela’s mix, so they’ve got a smidge of dairy in them. I’ve adapted her original Cranberry Orange recipe to produce a firmer scone, which my kids really like.
Prep time: 10 minutes
Total time: 25 minutes
Yield: 10 scones
Special equipment: food processor and ice cream scooper for ease
3 1/3 c. Pamela’s Baking & Pancake Mix, plus 1/4 c. to use later
1/2 c. sugar
1 tsp. baking powder
4 T cold butter cut into 1/4″ pieces, or butter substitute (Earth Balance)
1 egg, beaten
2/3 c. milk or milk substitute, plus 1/8 c. to use later
zest of one lemon
1/2 c. blueberries (I use frozen)
turbinado sugar (you can find this at Trader Joe’s)
- Preheat oven to 375 degrees.
- Into the bowl of a food processor with steel blade (or mixer) combine Pamela’s mix, sugar and baking powder.
- Add butter and pulse for a few seconds until the butter is the size of small peas.
- Combine the egg, milk and lemon zest and add to the batter through the feed hole slowly, pulsing, until the batter comes together.
- In a separate bowl, combine blueberries and 1/4 c. Pamela’s mix and coat berries thoroughly (this prevents them from falling to the bottom of the batter).
- Remove batter to a separate mixing bowl and fold blueberries in until just combined.
- Using an ice cream scooper, drop onto lightly oiled baking sheet.
- Brush tops of scones with milk and sprinkle with turbinado sugar.
- Bake for 15-17 minutes or until a toothpick inserted into the thickest part of the scone comes out clean.
- Cool on a rack. These freeze beautifully.