The first thing I ever baked was a batch of scones. I was 6 years old. There is a picture of me somewhere with a pretty little blue dress on, standing on a step stool to reach the counter with flour everywhere. I was so, so incredibly proud of my creation. I can still remember my mom helping me carry them out with a cup of tea to my dad who was in his workshop. We made 3 variations – regular cream scones, date and cheese and onion. He loved them (or that’s at least what he told me).
I wish I would have paid a little more attention on the whole scone making front because I’ve definitely lost my touch. See, my mom taught me to bake and with scones she didn’t follow a particular recipe, she had the basic measurements memorized and generally went by feel. I’ve never been able to recreate them the way she used too; see New Zealand style scones are different than what we get here in the States or in the UK. They are a little bit more like what we would call a buttermilk biscuit, just slightly more dense.
Maybe one day I’ll master my mom’s recipe but until then I’ve gone for a much easier version that I can whip up at a moments notice using pancake mix – weird but it works!
Cut in the butter until its resembles course pebbles.
I divided my mixture because I wanted plain scones and chocolate chip ones – delish.
Make a disk and cut like a pie.
Hot out of the oven.
Too much butter?
- 3 cups pancake mix
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup (1 stick) butter, chilled, cut into pieces
- ½ cup heavy cream
- ¼ cup water
- 1 egg, slightly beaten
- 1 cup chocolate chips (optional)
- Vanilla Sugar* (optional)
- Preheat oven to 400°F. In a medium bowl stir together pancake mix, flour and sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Add cream, water and egg; stir until dough forms. Fold in chocolate chips.
- Transfer dough to floured surface and knead 8-10 times. Divide dough in half. With lightly floured hands, form each piece into an 8-inch circle. Cut each circle into 8 wedges. Place on lightly greased baking sheet. Sprinkle with vanilla sugar if desired. Bake 15-17 minutes or until lightly browned.
- *For vanilla sugar, in a small bowl add ¼ cup of sugar and 1 vanilla bean pod. Let sit for at least 1 hour or overnight. You do not need the vanilla beans inside the pod. After the sugar has been infused you can keep the pod for later use.
- ** For savory variations such as cheddar and onion, reduce amount of sugar to ¼ cup.