Orange scone mix

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


4 cups all-purpose flour

3/4 cup sugar

1/2 cup non-fat dry milk powder

1 tablespoon baking powder

1 tablespoon dried orange peel

1/2 teaspoon coarse salt

2/3 cup shortening


In large bowl whisk together our, sugar, non-fat dry milk powder, baking powder, dried orange peel and salt. With pastry cutter, cut in shortening until mixture resembles coarse crumbs. store in airtight container for 6 weeks or freeze for 6 months. Makes 6 cups.

To make scones, preheat oven to 400°F. Place 3 cups scone mix in medium bowl. In another bowl, beat together 1 egg and 1/4 cup water. Add to scone mixture and stir just until moistened. Turn dough onto lightly floured surface. Quickly knead dough until smooth. roll into 1/2-inch thickness. Cut into 2-inch rounds.

Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk and bake for 12 to 15 minutes, or until lightly golden. remove from baking sheet and cool on wire rack. serve warm.