Buttery Buttermilk Scone Mix
9 to 11 scones per batch
9 cups unbleached all purpose flour
3/4 cup Saco 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.
Freeze in containers or bags, using about four cups of mix per bag.
To make scones:
3 cups scone mix
1/3 - 1/2 cup water or one of the following: orange juice, lemonade,
ginger ale, seltzer
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.