Dried Cherry Scone Mix

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons shortening
1/4 cup chopped pecans — toasted

Combine first 5 ingredients until mix resembles cornmeal. Add pecans in vacuum seal bag or jar, seal and attach directions:

Attach:

1/2 cup dried cherries
1 each bottle brandy or apricot nectar — 2 oz

.
TO MAKE DRIED CHERRY SCONES:

Combine dried cherries & 2 tablespoons brandy or apricot nectar in bowl. Let set 15 minutes.

In a mixing bowl combine:

* 1 pkg Mix
* 1 beaten egg
* 1/3 cup half- and-half

Blend to make soft dough, Knead for 12 to 15 strokes. Roll dough into a 7-inch circle; cut into 8 wedges. Place scones 1 inch apart on an ungreased baking sheet. Brush tops with 1 tablespoon half-and-half. Sprinkle with 2 teaspoons sugar. bake in a 400 degree oven 12 to 15 minutes. Cool on a wire rack 5 minutes.

Dried Cherry Scone Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 20 minutes mins

cook timeCook 15 minutes mins

total timeTotal 35 minutes mins

This make-ahead scone mix bakes into 8 tender cherry pecan scones with lightly crisp edges and a soft center. Estimated total batch cost is $6.39, or about $0.80 per serving, depending on current ingredient prices.

ServingsServings 8 scones

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $6.39

Ingredients

1/21x2x

• ▢ 2 cups all-purpose flour
• ▢ 3 tablespoons sugar
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 6 tablespoons shortening
• ▢ ¼ cup chopped pecans toasted
• ▢ ½ cup dried cherries
• ▢ 2 tablespoons brandy or apricot nectar
• ▢ 1 beaten egg
• ▢ ⅓ cup half-and-half
• ▢ 1 tablespoon half-and-half
• ▢ 2 teaspoons sugar

Equipment

Mixing Bowl

Pastry blender or fork

Jar or vacuum-seal bag

small bowl

Baking Sheet

wire rack

Instructions

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1. Combine the flour, 3 tablespoons sugar, baking powder, salt, and shortening until the mixture resembles coarse cornmeal.
2. Stir in the toasted chopped pecans and transfer the mix to a jar or vacuum-seal bag.
3. To bake, combine the dried cherries and brandy or apricot nectar in a small bowl and let stand 15 minutes.
4. Preheat the oven to 400°F.
5. In a mixing bowl, combine 1 package mix, the soaked cherries, beaten egg, and 1/3 cup half-and-half to form a soft dough.
6. Knead the dough 12 to 15 strokes.
7. Pat or roll the dough into a 7-inch circle and cut into 8 wedges.
8. Place the wedges 1 inch apart on an ungreased baking sheet.
9. Brush the tops with 1 tablespoon half-and-half and sprinkle with 2 teaspoons sugar.
10. Bake 12 to 15 minutes and cool on a wire rack for 5 minutes.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated cost uses current online retail pricing and will vary by store and date.
Prep time estimate includes mixing the dough, soaking the cherries for 15 minutes, shaping, and topping the scones.
Store the dry mix airtight in a cool, dry place for up to 3 months for best quality.
Store baked scones refrigerated in an airtight container for up to 4 days or freeze up to 3 months.

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