Biscuits and Scones, so alike and so different at the same time. They’re so alike that two of the most prolific cookbooks “How to Cook Everything” and “Joy of Cooking” describe biscuits as “see also, scones” and “Scones are really just ultra-rich biscuits.” While the second description is accurate, scones are ultra-buttery and extremely tender and flaky, but they are not biscuits. The ingredients may be similar, but they are used in different ratios. This gave rise to the popularity of scone mixes, no more measuring and weighing out dry ingredients. Just take out the scone mix, mix in the wet ingredients and you’ll have a quick and easy scone dough ready for baking.
Scone Premix Trivia
- While scones are good at any time of the day, there is a correct time to eat a scone according to history. According to the Duchess of Bedford, Afternoon tea starts at exactly 4:00 pm.
- According to the Oxford English Dictionary, the term scone was first used in 1513.
- Queen Elizabeth II said that scones should be consumed by putting the jam on first, then the cream second.
- The original scone was baked on a griddle, today they are typically cooked in an oven.
- The scone got its name from the Stone (or scone as they say) of Destiny, the place where Scottish kings were once crowned.
Scone Premix Buying Guide
If you take a look at scone mixes in supermarkets, you can see that they come in all sorts of flavor varieties. If you decide to get the ones with added mix-ins and flavors, be sure that the mix-ins are also wholesome. Make sure that the flavors added are not artificially sourced and that any dried fruit or nuts should have been naturally processed.
Also, check for any additives (more on this later) like anti-caking agents and artificial colorings before committing to buying a pack of scone mix.
Stick with organic, and if available, non-GMO sourced scone mixes.
Scone Premix Production & Farming in Texas
Texas is home to several small mills, gristmills, and farms that mill their own organic and non-GMO grain products. These places will often have scone mixes available for sale at very affordable prices when compared to “gourmet” supermarket premixes. Smaller artisan bakers will also have their own scone premix ratios and will usually source their grains and flour from local farms and mills.
Another characteristic of scone mixes that can be found in Texas is they usually incorporate Texas pecans into the mix so you’re not only getting the best local grains, you’re getting the best local pecans as well.
Preservatives, Additives, and Chemicals:
As mentioned earlier, even simple things like scone mixes can have added chemicals and preservatives to keep them fresh on the shelves longer. Commercial processing and the commercial supply chain uses extra time so these preservatives are required to keep spoilage and costs down. Here are some things that we’ve found on some of the more popular scone mixes on the market.
- Enriched Bleached Flour – This is essentially mass-produced flour that is processed. The source may or may not be GMO wheat. Make sure to check with the label, but chances are if it’s bleached and enriched, it’s more likely that the source is GMO.
- Dextrose – This is added sugar (on top of the sugar that is already listed).
- Powdered Fat – This is a sneaky way of adding in maltodextrin and other emulsifiers to a mix. Powdered fat also gives the finished product a more luxurious/richer mouthfeel.
- Natural Flavors – We’re all for natural ingredients, but we have something about unspecified natural flavors. Yes, it’s natural, but natural what?
- Anti-caking agents – These are generally regarded as safe pending more studies, but why take the risk right?
While commercial premixes don’t have a lot of preservatives and additives, even one additive is more than what our body needs. Support your local producers if you want wholesome scone premixes without the added junk.
Packaging:
Scone premixes, both commercial and artisan/local, are stored in resealable plastic bags.
Enjoying Scone Premixes
Simply follow the instructions provided by the manufacturer and you’re on your way to enjoying quick and easy scones without all the hassle of measuring out individual ingredients.
Storage:
Scone premixes can be stored in their original resealable bags up until the best before/expiry date printed on the package. Be sure to keep them in a cool and dark place.
Baking Your Own Scones:
Here’s a quick butter pecan scone recipe that you can do at home if you have the ingredients. (That, or get a packet of some pecan scone premix.)
Ingredients:
All-purpose flour, 2 ¼ cups
Packed brown sugar, ½ cup
Baking powder, 1 tablespoon
Salt, ½ tablespoon
Cold unsalted butter, 10 tablespoons
Toasted pecan pieces, ½ cup
Large Egg, 1 piece
Heavy Cream, ¼ cup + 2 tablespoons
Vanilla essence, 1 teaspoon
Step 1:
Preheat oven to 400 F.
Step 2:
In a medium bowl, whisk together dry ingredients except for pecans.
Step 3:
Cut in the butter until the mixture is crumbly, about the size of peas. Stir in pecan pieces.
Step 4:
Mix wet ingredients in a separate bowl.
Step 5:
Make a well in the dough mixture and slowly add in the liquid mixture and gently mix until it comes together. Be careful not to melt the butter. Once the dough has come together with no crumbs, portion out into individual scones.
Step 6:
Bake for 12-15 minutes or until lightly golden.
Step 7:
Allow to cool for a few minutes and serve!
