Classic Scones
Author: Melissa Monroe McGehee
- 4 tablespoons salted butter, room temperature
- 2 large eggs
- 4 tablespoons sour cream or canned coconut milk (chilled)
- 1- (216 g) package [i]Satisfying Eats Sweet Baking Mix
- [/i]
- ½ teaspoon extract (vanilla or lemon depending on add in)
- 2 tablespoons freeze dried fruit (blueberries, raspberries, etc.) or ¼ cup fresh berries or chopped fruit (apple, pear, fig, etc.)
- Preheat oven to 375 degrees F.
- Blend butter, egg and sour cream in medium bowl until well combined.
- Then stir in baking mix and extract. Then mix in cranberries.
- Scoop dough (heaping 2 tablespoons) onto cookie sheet, 3 inches apart.
- Top with chopped nuts, being sure to gently press them into the top and sides of scones.
- Bake for 15-17 minutes or just until scones being to change color.
- DO NOT OVER BAKE.
Recipe by Satisfying Eats at https://satisfyingeats.com/sweetbakingmixrecipes-2/
3.5.3251