~Welcome to Carolyn's Farm Kitchen 'Scone Society'~
We love using our Buttermilk Fruit Scone Mix to create delicious flavors throughout the seasons. Below is a list of tips, variations, and recipes for making some of our favorites........ we hope you'll give them a try!
Happy Baking, Carolyn
Note: Instructions are for one package of our Buttermilk Fruit Scone Mix
- Baking times are for a yield of 12 scones. If you opt to make scones larger or smaller simply adjust bake time accordingly.
- All icings can be made in a small bowl using a whisk or spoon – no mixer needed
- IF you have the ability to double-pan scones during baking this will provide best results. Otherwise simply bake as recommended.
~Blueberry Add amount of fresh or frozen blueberries as directed on package and sprinkle with coarse or granulated sugar before baking if desired.
~Raspberry-Almond Add 1 ½ tsp. almond extract to the milk before assembly. Add 1/3 cup sliced almonds to the scone mix along with measured amount of fresh or frozen raspberries as directed. Scoop into rounds onto greased baking sheet, sprinkle tops with more sliced almonds along with coarse or granulated sugar. Baked as directed for suggested time frame. *Note: these can also be made with blackberries or blueberries.
~Jam Thumbprint Assemble scones as directed (omit fruit) and drop rounds onto greased baking sheet. Make a deep indent in the center of each round and fill the hole with jam just level with the top. Bake for 14-16 minutes, remove from the oven and cool. Top off with a bit more jam to mound in the center, and drizzle scones with a light icing made from 1 cup confectioner’s sugar and approx. 2 ½ Tbl. milk
~Strawberry Assemble scones as directed (omit fruit) and drop rounds onto greased baking sheet. Use a knife to make a horizontal slice in each round and ‘stuff’ the center with one large, sliced strawberry per scone. Fold top dough over the berries and gently press together. Sprinkle scones with coarse or granulated sugar and bake for 14-18 minutes.
~Maple-Nut Assemble dry mix with the butter and stir in 1 heaping cup of mixed chopped nuts (walnuts & pecans). Add 1 Tbl. pure maple syrup + 1 Tbl. maple extract to the milk and assemble scones. Drop rounds onto greased baking sheet and bake for 16-18 minutes. Remove from the oven, cool scones, and drizzle generously with a glaze made from 1 cup of confectioner’s sugar, 2 Tbl. maple syrup, and 1 Tbl. milk. Sprinkle more nuts on top of icing while wet and allow to set.
~Cherry-Vanilla Add 1 Tbl. vanilla extract to the milk, assemble as directed, using fresh or frozen pitted sour cherries for the fruit. Scoop and bake on a well-greased parchment or baking sheet and bake for 20-22 minutes. Remove from the oven and prepare an icing of 1 cup confectioner’s sugar, 2 Tbl. milk, and ¼ tsp. vanilla. Spread a tablespoon of icing over the center of partially cooled scones and let icing drip down the sides. Cool completely.
~Lemon Poppy Add zest and juice from 2 lemons to the milk, and 1 ½ Tbl. poppy seeds to the dry mix. Assemble, scoop, and bake as directed - 15-17 minutes. Remove from the oven, cool, and drizzle with a light glaze made with 1 cup confectioner’s sugar and approx. 2 ½ Tbl. fresh lemon juice. If desired, garnish with a sprinkle of fresh grated lemon zest on top of icing before it sets.
~Peaches & Cream Reduce milk to 1 ¼ cups and add 1 tsp. vanilla extract to the milk before assembly. Assemble as directed, folding in chopped fresh peaches for the fruit. Scoop and bake for 20-24 minutes and cool completely. Prepare a cream cheese frosting by whipping together with a hand mixer 8 oz. room temp cream cheese, 3 Tbl. soft butter, and 3 cups confectioner’s sugar until completely smooth and light in consistency, adding a few drops of milk only if needed to thin. Spread a dollop of frosting over the top of each scone.
~Apple Cinnamon Assemble as directed, adding 2 ½ tsp. cinnamon to the dry mix and using apple cider in place of milk. Use peeled and coarsely chopped apples for the measured fruit, scoop onto greased baking sheet and sprinkle tops generously with cinnamon-sugar. Bake as directed for 16-18 minutes.
~Cranberry Orange Assemble as directed, using orange juice in place of milk and fresh or frozen whole cranberries for the fruit. Scoop onto greased baking sheet and bake as directed for 18-20 minutes. Cool scones and drizzle with a light icing made from 1 cup confectioner’s sugar and approx. 2 ½ Tbl. orange juice.
~Pumpkin Raisin Combine butter and scone mix as directed. To the dry mix add 4 tsp. cinnamon, and 2 tsp. EACH allspice and nutmeg.....blend well. In a separate bowl whisk together one 15-oz. can (1 3/4 cups) pumpkin puree, 1 large egg, and 1 cup milk and add this mixture to dry mix, stirring just until combined. Fold in one heaping cup raisins. Scoop scones onto greased baking sheet as directed, sprinkle tops generously with cinnamon-sugar, and bake as directed for 16-18 minutes.
Such a versatile mix. Have tried at least four of the options and look forward to trying the rest . Make mini scones when serving other sweets. Thanks for such wonderful ideas.
Thank you for these! I tend to stick to blueberry, using berries from Burke Hill Farm (ME). I’ll try the double pan hint; sometimes bottoms get a bit too crispy, even for me!