AP Scone Mix Recipe

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Scone Mix

Keep this tea-time scone dry mix on hand for quick, tender scones anytime. Just cut in butter, stir in cream, add your favorite mix-ins, and bake. Great for brunch boards, freezer-friendly, and endlessly customizable.

Prep: ~10 min Bake: 15–18 min @ 400°F Yield: ~8 scones Category: Dry Mix • Scones
Jar of scone mix with warm cream scones and jam

Ingredients

Dry Scone Mix

  • 2 cups all-purpose flour (240 g)
  • ¼ cup granulated sugar (50 g)
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
To store the mix: Whisk to combine thoroughly, then keep airtight in a jar up to 12 months in a cool, dry cupboard. Label the jar with the “To Bake One Batch” directions below.

To Bake One Batch

  • 1 full jar of Scone Mix (above)
  • ½ cup (1 stick / 113 g) cold unsalted butter, diced
  • ¾ cup (180 ml) cold heavy cream (or half-and-half)
  • Optional mix-ins: ½–¾ cup chocolate chips, blueberries, dried cranberries, chopped apricots, lemon zest, or toasted nuts
  • Finish: 1 Tbsp cream + coarse sugar for tops

Step-by-Step Instructions

  1. Heat oven. Preheat to 400°F / 205°C. Line a baking sheet with parchment.
  2. Cut in butter. In a mixing bowl, add the dry mix and cold butter. Use a pastry blender (or rub with fingertips) until pea-size bits remain—some larger flecks are okay; they create flaky layers.
  3. Add cream & mix-ins. Drizzle in cold cream and fold just until the dough clumps. Gently fold in mix-ins. Do not overwork.
  4. Shape. Pat into a 1-inch thick round (7–8"). Cut into 8 wedges or use a 2½–3" cutter for rounds. Transfer to the sheet, spacing apart.
  5. Top & bake. Brush with cream; sprinkle coarse sugar. Bake 15–18 minutes until golden with set centers.
  6. Serve. Cool 5 minutes; enjoy warm with jam and butter.
For lofty, tender scones: Keep ingredients cold, handle minimally, and bake promptly after mixing.

Pro Tips, Variations & Storage

  • Lemon–blueberry: Add 1 Tbsp lemon zest + ¾ cup blueberries (use frozen to minimize streaking; fold gently).
  • Vanilla–almond: Stir 1 tsp vanilla into the cream and add ½ cup sliced almonds.
  • Savory cheddar–chive: Reduce sugar to 1 Tbsp; add ¾ cup sharp cheddar + 2 Tbsp chopped chives; finish with flaky salt.
  • Glaze option: Whisk ½ cup powdered sugar with 1–2 Tbsp lemon juice or cream; drizzle over cooled scones.
  • High-altitude: Reduce baking powder to 2 tsp and add 1–2 tsp extra cream if dough seems dry.
  • Freeze ahead: Freeze cut, unbaked scones on a tray, then bag up to 2 months. Bake from frozen at 400°F, adding 2–3 minutes.
  • Leftovers: Store airtight 1–2 days; rewarm at 325°F for 6–8 minutes to refresh.

FAQ & Troubleshooting

  • Crumbly dough? Drizzle in 1–2 tsp more cream just until the dough holds when pressed.
  • Spreading? Chill shaped scones 15 minutes before baking and ensure butter stays cold.
  • No heavy cream? Use half-and-half; if using milk, add 1–2 Tbsp more butter for richness.
  • Whole wheat? Swap 25–50% flour for white whole-wheat; add 1–2 tsp extra cream if needed.
Yield
~8 scones
Active Time
~10 minutes prep · 15–18 minutes bake
Category
Dry Mixes · Scones