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Paradise and Pennant Candied Fruit

Scone Mix in a Jar

Give the holiday gift of quick and easy freshly baked scones with this jarred mix. Add stir-ins like candied cherries and crystallized ginger, or any combo of dried fruit, nuts, and spices.

Ingredients: 

For the mix:

For the scones:

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.

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.

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.

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.

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