Scones
Soft, tender scones with a crisp crust, made the easy way with pancake mix. Mixing pancake mix with cake flour gives you a crisp outside and a moist inside without any extra leavening. Almonds and cranberries add a nutty crunch and a sweet-tart bite — perfect baked and served with coffee as a snack or for brunch.
Ingredients
Main
- Pancake mix150 g
- Cake flour100g
- Milk25g
- Oil20 g
- Egg1
- Almonds25g
- Dried cranberries25g
Directions
- 1
Finely chop the cranberries and whole almonds. Feel free to use any other nuts you have on hand.
- 2
Sift together 150 g pancake mix and 100 g cake flour.
- 3
Add 25 g milk, 20 g oil, and 1 egg to the sifted flour and mix well.
- 4
Adjust the consistency with a little milk and bring the dough together into one mass.
- 5
Once the dough has mostly come together, add the chopped almonds and cranberries and mix them through evenly.
- 6
That's it — the dough comes together very simply.
- 7
Press the dough firmly into the shape you want, then cut it into pieces. I shaped mine into a round and cut it like a pizza.
- 8
Lightly brush the top of the scone dough with milk.
- 9
Bake in an oven preheated to 180°C (350°F) for 20 minutes. Times vary by oven, so keep an eye on it.
- 10
Once golden brown, your pancake-mix scones are ready.