Happy Friday! I have a low-key weekend ahead of me. Like, roommates are out of town, planner is relatively empty and my to-do list is at it’s lowest, kind of low-key. So while daydreaming of a Saturday morning with Hazelnut coffee and a book on the porch, I made my favorite, cranberry-orange scones. I made them using…drum roll please…Aunt Jemima complete pancake mix, and they turned out GREAT! The perfect amount of crumble and sweetness. I rarely ever make pancakes, so any chance to clean out my cooking cupboard while using fewer ingredients has low-key written allll over it. There are actually a lot of great recipes using pancake mix; who knows what I’ll try next.
2 1/4 cups Aunt Jemima Buttermilk Complete Pancake and Waffle Mix
1/4 cup sugar
1 tablespoon grated orange rind (I added a 1/2 tablespoon)
1/2 cup cold butter cut into small pieces
1 cup dried cranberries
1/2 cup milk
flour for dusting
1 tablespoon milk
1 teaspoon sugar
1. Preheat oven to 425 degrees. Combine pancake mix, sugar and orange rind in a medium bowl. Add butter and cut into dry ingredients with a pastry blender or 2 knives (a fork works too) until mixture resembles coarse crumbs. Stir in cranberries. Gradually add milk, tossing with a fork until evenly moistened.
2. Turn mixture onto a lightly floured work surface. Gently knead 10-12 times, just until dough holds together. Pat dough into a 9-inch circle. Cut into 8 wedges and place scones 1-inch apart on a lightly greased baking sheet.
3, Brush tops with milk and sprinkle with sugar. Bake 12-15 min. until golden brown