1 bag (340g) Beck’s Farm Style Baking Mix
½ cup (116g) unsalted butter, cold, cut into ½ cubes
¼ cup (60g) cold water (you may need to add 1-2 T more if too dry)
Milk & sugar for topping
In a medium mixing bowl cut butter into dry mix using a pastry blender or two butter knives (or pulse butter and baking mix in the work bowl of a food processor). You want to cut the butter pieces into the size of small peas (approximately ¼ -⅛” diameter). Mix in additions (if using, e.g. dried fruit, zests, nuts, herbs, etc. See list below). Pour in water, holding back 1 tablespoon for adjustments (you may need to add more later) and with rubber spatula or wooden spoon, mix/fold gently, pressing the wet dough into dry spots until everything is evenly moist. It should be almost like pie dough – a little dry, but holding together when pinched. Add the reserved water if too dry. Line a small cake pan or any flat bottomed bowl with plastic wrap and push dough into bowl. Cover and refrigerate at least 2 hours or overnight.
When ready to bake, preheat oven to 350°F. Unwrap cold dough and cut into 6-8 wedges. Brush wedges with milk and sprinkle with sugar. Place cold scones on parchment lined baking sheet and bake until golden brown, approximately 12-15 mins depending on size. Test doneness by lightly pressing finger on top of scone, it should be barely firm enough to resist compressing. Let cool 5 mins and remove from baking sheet to cool further. Enjoy!
- ¼ cup dried fruit (currents, raisins, figs, apricots, dates), chopped into small pieces if needed
- ¼-⅓ cup nuts, chopped
- 2-3 teaspoons citrus zest or fresh herbs (chopped)
- ⅓ cup (40g) pecans, toasted and chopped, ¼ cup (35g) currents, 1 tablespoon (7g) orange zest
- ¼ cup (50g) crystalized ginger, chopped, 1 tablespoon (7g) orange zest, 2 teaspoons (4g) fresh rosemary, chopped
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