For the mix:
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4 (1 qt) wide-mouth mason jars
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8 cups all-purpose flour, divided, plus more for dusting
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8 tsp baking powder, divided
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2 tsp baking soda, divided
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2 tsp salt
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1 cup Paradise ™ Red Cherries, roughly chopped, divided
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4 tbsp Paradise ™ Crystallized Ginger, roughly chopped, divided
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4 cups old-fashioned rolled oats, divided
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1 cup dark brown sugar, divided
For the scones:
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1/2 cup (1 stick) cold unsalted butter, cut into small pieces
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1 large egg
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1/2 tsp vanilla extract, divided
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3/4 cup heavy cream, plus more for brushing
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1 tbsp turbinado sugar
Steps
1
For the mix: To each mason jar, add 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Gently mix to combine. Add ¼ cup chopped cherries and 1 tbsp chopped crystallized ginger to each jar. Top each with 1 cup oats and ¼ cup brown sugar. Seal.
2
To make scones, preheat oven to 375°F. Line a baking sheet with parchment. To a large bowl, add 1 jar scone mix. Add the butter. Using a pastry cutter or your hands, quickly work butter into flour mixture until pea-size pieces form.
3
In a small bowl, combine the egg, vanilla, and heavy cream. Add wet ingredients to dry. Stir until just combined. Transfer dough to a lightly floured surface and gently knead until dough just comes together. Roll out into an 8-inch circle about 1½ inches thick. Transfer dough to prepared baking sheet. Make 4 cuts into dough to form 8 wedges and separate, spacing 2 inches apart.
4
Brush scone tops with heavy cream and sprinkle with the turbinado sugar. Bake 25–28 min., until tops are golden brown and a toothpick inserted into center comes out clean. Let cool on a wire rack. Serve warm or at room temperature.
Tips
Don’t forget to gift the scone mix with baking instructions. Instead of cherries and ginger, try combos like ¼ cup each toasted chopped pecans and semisweet chocolate chips; ¼ cup crushed apple chips, 1 tbsp cinnamon, and 1 tsp nutmeg; or ¼ cup bacon bits and 2 tbsp dried chives.
Comments
This recipe makes 4 jars of mix and each jar makes 8 scones.