Saturday, June 28, 2014
Recipe: Lazy Bakers Scones
The answer is yes!
I have a few names for these scones: Lazy Baker's Scones, Don't Tell Ashley I Didn't Use a Measuring Cup Scones or even plain old, Bisquick Scones. They are easy to make, require little to no measuring and can be thrown together in no time.
The secret ingredient is Bisquick Baking mix - premixed, boxed flour, shortening, leavening agent. The bare bones of the baking world.
Scones are not hard to make from scratch. The most time consuming part, aside from the measuring and cleaning, is when you have to cut the cold butter into the flour mixture. Using Bisquick eliminates that part.
And the part of not measuring while baking?
OK. I admit, I play fast and loose with baking rules, sometimes.
This is a severe no-no as baking can be a precise science. (Ask my chemist daughter or my engineering baker daughter about precision and you'll get more than you bargained for!)
Scones are a forgiving bakery item, they are supposed to be rustic and a bit dry, so this is a perfect recipe to experiment. And as for not measuring, well I measure by sight, not by using a measuring cup or spoon. There's less to wash which makes this perfect for Lazy Baker's Scones.
Here's the recipe, but experiment on your own, give or take, more or less. I "eyeball" the ingredients, so here are measurements that are close to what I used.
Lazy Baker's Scones
2 - 21/2 cups Bisquick Baking Mix
3 T melted butter
2/3 - 3/4 cup coconut milk (or milk or soy milk)
1 T brown sugar
3/4 cup frozen peaches, chopped
1/4 cup frozen raspberries
Preheat oven to 400.
Line a baking sheet with parchment
Combine baking mix, melted butter, brown sugar, and milk. Add just enough milk to hold the mixture together. If the mixture is too wet or pasty, sprinkle in more baking mix, a few tablespoons at a time.
After mixture begins to hold together, but is not too dry or too wet, knead peaches and raspberries into the dough.
Divide batter into 8 even size pieces, using two large spoons or a ice cream scoop. Place on a parchment lined baking sheet. Bake in oven for 15 minutes until scones are light brown or golden.