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All butter mixes have to be frzn but have shortening base baking beat, hands down.
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There is just no comparison.
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These high and crusty scones are gourmet perfect, taking well to any additions you care to throw in.
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Add in a touch more liquid and you have an instant cobbler topping
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In a large bowl, place flour, buttermilk or possibly skim lowfat milk pwdr, sugar, salt, baking pwdr, and baking soda.
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Using a large whisk, stir dry ingredients together very well.
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By hand, or possibly using a pastry blender, cut butter into ingredients to create a grainy, uneven mix - it doesn't have to be perfect - some large chunks are fine.
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You can also do this using a food processor.
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Process about one-third of the mix at a time, pulsing the processor to cut the fat into the flour.
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Freeze in containers or possibly bags, using about four c. of mix per bag.
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To Make Scones: Preheat oven to 425 degrees.
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Line a baking sheet with parchment paper.
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Place fold in a bowl and make a well in centre.
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Stir egg, water (or possibly substitute liquid) and vanilla and gently stir with a fork to make a soft mass.
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Turn out onto a lightly floured work surface and knead about 15 seconds, just to make the mass cohesive.
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Pat into an eight inch round and cut into wedges.
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Brush with egg white and sprinkle with sugar.
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Bake on upper third of oven, reducing heat after 10 min to 400 degrees and bake till nicely golden brown about 15 - 18 min.
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Additions: Can add in 1/2 c. raisins, currants, dry cherries or possibly cranberries, nuts, chocolate chips or possibly grated apple or possibly can add in one teaspoon citrus zest, cinnamon.
