Sunday, June 30, 2013

Cake Mix Scones

Cake Mix Scones

First of all, these taste GREAT. I'm kind of surprised that my little experiment worked out today. It all started with the lemon tree in my parents' back yard. I thought it would be great to make some glazed lemon scones (and I still plan on doing that soon), but somehow in my research and my pondering I ended up thinking that a scone made from cake mix could taste really, really good, all glazed and with sprinkles on top. Funfetti cake scones even! So...this is what I ended up doing, and I even had my dear, dear friend April here to watch and share with me. These ones you see are slightly over baked, but they still tasted awesome. Just the way you think they would. They're not as sweet as a cupcake, but much sweeter than your typical scone. 
The way I did it, I ended up with a cup of cake mix left over, so I'll have to figure out how to use that up. For now, though, I think these turned out well enough to post. 
Let me know if you try it and tell me what you think.

Cake Mix Scones

  • 2 cups white cake mix
  • 1 cup unbleached all-purpose flour
  • 1/2 cup butter, cold, cut into chunks
  • 1/4 cup rainbow nonpareils
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons half & half or whole milk
  • 1 tablespoon nonpareils for garnish
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Place cake mix and flour in a large bowl. Add cold butter chunks and cut in with a pastry blender or two knives, until mixture looks like coarse meal. Stir in 1/4 cup nonpareils.
On a work surface, sprinkle some flour and get large knife ready to cut scone dough.
Lightly beat the heavy cream with the 2 eggs in a small bowl. 
Pour liquid into dry ingredients and mix quickly with a silicone/rubber spatula until almost completely combined. Before the nonpareils bleed too much, turn dough out onto the floured work surface. Knead dough lightly so it holds together (your fingers will get quite gooey). Cut dough in half and one at a time, form each half into a disk about 3/4-inch thick. With your large knife, cut into 6 equal wedges. Place wedges on parchment lined baking sheet. Repeat with the remaining dough. Move wedges around so they are evenly placed.
Bake at 400 degrees for 11-13 minutes, or until they start to brown on the bottom.
Remove from oven and move scones to a cooling rack to cool. Allow scones to cool almost completely before attempting to glaze.
Prepare glaze in a medium bowl by whisking together the powdered sugar, vanilla, and half & half/milk. Drizzle glaze over scones and then sprinkle with nonpareils, if desired.
Makes 12 scones
I just love rainbow sprinkles

I didn't bother with any kind of egg or cream wash since they were being frosted later.

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