big-batch scone mix a.k.a. scrumptious scones for hurried people
makes 4 batches scones (8 scones per batch)
ginger lemon scones 
This recipe comes from Abigail Johnson Dodge’s The Weekend Baker. The recipe is for making the scone mix; you can add whatever flavors you like, I happen to really like ginger and lemon together.
This is really quick and simple. I know that this page looks long and intimidating, but trust me it’s not, especially if you make the big-batch of dry mix and keep it handy. I tend to make the Big-Batch of dry-mix which makes 4 batches. I measure out individual portions of the dry mix (2½ cups) and store them in airtight containers; they store for up to 2 months.
Ingredients – for the Big-Batch dry mix
- 9 cups all-purpose flour
- 1¼ cups granulated sugar
- 2 TBL plus 2 tsp baking powder
- 1 tsp baking soda
- 1¼ teaspoon table salt
Ingredients – for the Single-Batch dry mix
- 2¼ cups all-purpose flour
- ¼ cups granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon table salt
Ingredients – for an individual batch of 8 scones
- 2½ cups of big-batch dry mix, or the single-batch dry mix
- 8 TBL very cold unsalted butter, cut into 6 pieces – this is the one recipe that I stick to using unsalted butter
- Flavor option – choose one
- I use a lot of crystalized ginger (I like to get a piece in every bite, so I’m guessing that I use between½-to-¾ cup) , the zest from 1 lemon, and a dash of cinnamon
- ¾ cup chopped bittersweet or semisweet chocolate or ¾ cup chopped, toasted walnuts or pecans
- 1 tsp finely grated orange zest and ½ cup dried cranberries or dried currents or ½ cup chopped dried apricots
- ½ tsp ground ginger and ¼ cup chopped crystalized ginger
- ¾ cup buttermilk – unless I really plan ahead, I never have this on hand, so I make my own following this simple recipe
- 1 cup whole, or 2% milk, or heavy cream
- 1 TBL freshly squeezed lemon juice
- let stand at room temperature for 5 to 10 minutes, use ¾ a cup
- 1 tsp pure vanilla extract
Instructions
- Make the big-batch dry mix, you can store it all together and measure out later, or you can measure out now and store in individual batch containers. I find that the take-out miso-soup sized plastic containers are perfect for one individual batch of dry-mix
- Position oven rack on the middle rung and preheat oven to 400 degrees
- Line a cookie sheet with parchment paper or a non-stick baking liner
- Measure out an individual batch of dry mix (2½ cups) into a large bowl, whisk the ingredients to mix it up
- Add the butter pieces
- Using a pastry blender or 2 table knives, cut the (very cold) butter into the flour mixture until the butter pieces are no larger than peas – you can cheat and cut the butter on a board into pea sized pieces if you do not have a pastry blender. I find using two knives challenging.
- Choose a flavor option and add it to the bowl
- Toss with a rubber spatula until well dispersed
- Drizzle the buttermilk and vanilla over the flour mixture and toss with the spatula just until the dry ingredients are wet and the dough comes together in moist clumps
- Dump the shaggy dough onto a lightly floured work surface
- Dust your hands with flour and briefly knead the dough to combine, and then shape it into a 7-inch round.
- Using a lightly floured table knife, cut the dough into 8 equal wedges
- Arrange the wedges on a prepared cookie sheet, spacing them about 2 inches apart
- [optional] Sprinkle the scones lightly with granulated sugar – this is my addition as well, hence the optional
- Bake until the scones are golden brown and a toothpick inserted in the center of 1 scone comes out clean, about 18 minutes ← if you like your scones more moist than dry like I do, cook for less time ~16 minutes
- Transfer the cookie sheet to a rack to cool for about 15 minutes
- Tip: to reheat scones, place them in a griddle, cover with foil or large lid, and heat on low or medium-low heat until warmed through