Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One of the firsts from !

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All of the original links are no longer available from the artist / chef

Here we have some seriously sensational scone action from the kitchens of jacq

Please note: the base scone mix used is Vegan. The remaining recipes are vegetarian.

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Vegan Scone Mix Base

Not only is this mix completely dairy free, but it has a spiced medley of cinnamon and nutmeg that goes well with most sweets, coffee, and tea inspired scones.

Ingredients

- 2lb Whole Spelt Flour
- 3/4lb White Spelt Flour
- 1/2lb Cane Sugar
- 2 Tablespoons Baking Powder
- 1 Tablespoon Sea Salt
- 1 Tablespoon Ground Nutmeg
- 2 Tablespoons Ground Cinnamon
- 1lb Palm Fruit Shortening

Instructions

- Combine all dry ingredients in mixing bowl.
- Add Palm Fruit Shortening and mix my hand until it is the size of small peas.

Makes approximately 4 1/4lbs. Organic ingredients are optional, but recommended.


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Every once in a while, when I can manage a decent photo (and this one barely makes the cut), I will be uploading a scone or cookie recipe from the stock I throw together at work.

Savory Jalapeno Cream Cheese Scones

Ingredients

- 4 1/4lb Savory Mix
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 2 Cups Whole Milk
- 2 Cups Pasteurized Egg (or 2 to 3 Eggs)
- 1/2 Cup Lime Juice
- 1/2lb Chopped Jalapeno
- 1/2lb Cream Cheese
- 1/2 Cup Chopped Cilantro

Instructions

- Measure out Onion Powder, Garlic Powder, Chopped Cilantro, Chopped Jalapenos and Cream Cheese. Add to Savory Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Savory Mix.
- Whisk Pasteurized Egg, Lime Juice and Whole Milk together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Savory Mix, this will act as a lubricant for your sticky mixture), and use both hands to create two thick rounds.
- Cut the rounds into eight, equal sized triangles.
- Place on a sheet pan with liner and bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is sixteen scones. Half, double, or triple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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Every once in a while, when I can manage a decent photo, I will be uploading a scone recipe from the stock I throw together at work.

Buttermilk Honeyed Plum and Oat Scones

Ingredients

- 4 1/4lb Buttermilk Mix
- 2 Cups Buttermilk
- 1 Cup Pasteurized Egg (or 2 to 3 Eggs)
- 1lb Chopped Plum
- 2 Cups Rolled Oats

Instructions

- Measure out Rolled Oats and Chopped Plum. Add to Buttermilk Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Buttermilk Mix.
- Whisk Pasteurized Egg and Buttermilk together until frothy.
- Pour into well and begin mixing by folding the dough in on itself.
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Buttermilk Mix, this will act as a lubricant for your sticky mixture), and use both hands to create two thick rounds.
- Cut the rounds into eight, equal sized triangles.
- Place on a sheet pan with liner.
- Use a sauce brush to coat each scone with honey before baking.
- Bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is sixteen scones. Half, double, or triple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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Every once in a while, when I can manage a decent photo, I will be uploading a scone recipe from the stock I throw together at work.

Heavenly Pumpkin Walnut Scones

Ingredients

- 4 1/4lb Heavenly Mix
- 1 Cup Half and Half
- 1 Cup Pasteurized Egg (or 2 to 3 Eggs)
- 2 Cups Canned Pumpkin
- 3 Tablespoons Cinnamon
- 2 Tablespoons Ground Ginger
- 1 Tablespoon Nutmeg
- 1lb Chopped Walnuts

Instructions

- Measure out spices, Pumpkin, and Chopped Walnuts. Add to Heavenly Mix. This is also a good time to make sure the dry mix has no hard clumps (as happens with the pre-made mixes)
- Make a well in the Heavenly Mix.
- Whisk Pasteurized Egg and Half and Half together until frothy.
- Pour into well and begin mixing by folding the dough in on itself (this recipe takes extra mixing since the Pumpkin makes up for less liquid).
- Take the dough out of bowl (make sure to sprinkle your surface with more of the Heavenly Mix, this will act as a lubricant for your sticky mixture), and use both hands to create two thick rounds.
- Cut the rounds into eight, equal sized triangles.
- Place on a sheet pan with liner.
- Use a sauce brush to coat each scone with honey before baking.
- Bake at 325'F for 20 minutes. After the first 20, rotate the pan in oven and bake for another 20 minutes.

Yield is sixteen scones. Half, double, or triple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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