Review of King Arthur Gluten free Scone mix


 

IMG_0179.jpgIf you have been following or reading my blog for any length of time, you know of my epic failures at making biscuits:

Epic fail #1

Epic fail #2

I decided that making scones, especially from a mix, might have a better result.  King Arthur mixes are pretty reliable, so I ordered a box of their gluten-free scone mix from their website.

These baked up tender and flaky.  They are a bit crumbly but I think they will firm up once cooled off.  They are really delicious and easy to make.  I am really impressed with the way these turned out.

king arthur scone mix.jpeg

These were pretty easy to make.  But if you have never made scones or biscuits before, I would like to share my technique with you.

To make the scones, you will need:

8 tablespoons cold dairy free spread, cut into pats

1/2 cup of dairy free milk

one egg, beaten

3/4 cup dried fruit or nuts (I used raisins) optional

Directions:

Preheat oven to 375.  Line a baking sheet with parchment, or spray with cooking spray

Empty the scone mix into a medium size bowl.  You will need room to cut in the butter or dairy free sticks, so make sure your bowl is big enough.

Beat the milk and egg together in another medium bowl.

With a pastry cutter, cut spread into flour, until the flour resembles course crumbs.  Stir in your dried fruit or nuts.

Stir in the milk and egg, until just blended, and there is little to no dry mix left.  You might need to add a few drops more of milk to make the dough come together.

Spoon about 1/3 cup of dough for each scone onto parchment or baking sheet.  Bake for 15-17 minutes, or until lightly browned.

Serve with your favorite jam or jelly.

Tips:

  • make sure your dairy free spread is cold.  It will warm up as you work the dough
  • cut your spread into small squares.  This makes it easier to incorporate into the dry mix
  • If you can’t get the spread incorporated with the pastry cutter, use your fingers to break up the pieces of spread
  • stir the dry ingredients into the wet ingredients gradually.  I did not do this, and had some dry flour left over
  • I baked these for 15 minutes and they were perfectly browned.  Your oven may vary.  Always check at the shortest recommended baking time.

As you can see by the picture, these baked up as expected, which doesn’t happen often with a mix.  Especially a gluten free mix.

Please share your results in the comments if you try making them.

 

 

 

 

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