MenuHoliday Scone Mix
Serves: 8
SCONE MIX:
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Quaker© oats uncooked
1/2 cup chopped pecans
1/3 cup mini milk chocolate chips
INGREDIENTS TO MAKE SCONES:
8 tablespoons cold butter or margarine (1 stick), cut into 8 pieces
1/3 cup agave
1/4 cup milk
1 large egg
Holiday Scone Mix
is from the Cook'n with Agave collection.
TO MAKE SCONE MIX:
In a large bowl, combine flour, baking powder and salt. Add oats, pecans and chocolate chips; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
MIX VARATION: Omit chocolate chips; add 1/2 cup dried cranberries and 1/2 teaspoon dried orange peel to mix.
TO PREPARE SCONES:
Heat oven to 375°F. Lightly coat cookie sheet with no-stick cooking spray. Place scone mix in a large bowl. Cut in butter with two knives until mixture resembles coarse crumbs. In small bowl, beat together agave, milk and egg with wire whisk or fork. Add to dry ingredients all at once; stir with fork just until dough starts to hold together. Transfer dough to floured surface; knead gently 8 to 10 times. Pat dough into 8-inch circle. Cut into 8 wedges. Place wedges about 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until light golden brown. Serve warm.
In a large bowl, combine flour, baking powder and salt. Add oats, pecans and chocolate chips; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
MIX VARATION: Omit chocolate chips; add 1/2 cup dried cranberries and 1/2 teaspoon dried orange peel to mix.
TO PREPARE SCONES:
Heat oven to 375°F. Lightly coat cookie sheet with no-stick cooking spray. Place scone mix in a large bowl. Cut in butter with two knives until mixture resembles coarse crumbs. In small bowl, beat together agave, milk and egg with wire whisk or fork. Add to dry ingredients all at once; stir with fork just until dough starts to hold together. Transfer dough to floured surface; knead gently 8 to 10 times. Pat dough into 8-inch circle. Cut into 8 wedges. Place wedges about 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until light golden brown. Serve warm.
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