Master Scone Mix (+ Blueberry Scones Recipe)

Raise your hand if your pantry is full of single-use baking mixes that only make one thing.

Yeah, ours used to look like that too.

That’s exactly why we started making master mixes—big batches you store in a jar and pull from whenever you need them. Today we’re sharing our scone master mix, plus how we turn it into blueberry scones. But once you have the mix on hand, you can swap in whatever mix-ins your family loves.

This recipe is featured in our Mix in a Jar Volume 2 cookbook, and the giveaway for that book is still open. Comment “scones” below and we’ll send you the link directly.

Let’s get into it.

Step 1: Build Your Master Mix

The beauty of a master mix is that you make it once and get three to four batches of scones out of it. Here’s what goes into a half-gallon jar:

• 1 cup sugar
• 7¾ cups flour
• ¼ cup baking powder (we like Rumford—it’s aluminum-free)
• 4 teaspoons salt (sounds like a lot, but remember this fills a half-gallon jar, so it’s not much per batch)
• 2 tablespoons dried orange peel, powdered (you can dehydrate your own orange peel and powder it—no freeze dryer needed)

Whisk it all together until uniform, then pour it into your half-gallon mason jar. We store ours this way because jars are easy to vacuum seal, but any airtight pantry container works just fine. We have a whole video on vacuum sealing options if you want to go that route.

Step 2: Turn the Mix Into Scones

When you’re ready to bake, here’s what one batch looks like:

• 2¼ cups scone mix
• 1 stick cold butter, grated
• ½ cup heavy cream (milk works, but heavy cream gives you a richer scone)
• 1 egg
• 1 teaspoon vanilla extract (though if you’ve watched our videos before, you know we never really measure the vanilla)
• 1 cup mix-ins (blueberries, raspberries, cherries, cranberries—whatever you have)

Start by grating your cold butter into the mix. A food processor makes this take about 20 seconds, but you can hand-grate it or dice it finely with a knife if that’s what you’ve got. Once it’s grated, it looks a lot like shredded mozzarella. Mix it in until the whole thing looks like crumbly cornmeal.

Next, add your heavy cream, egg, and vanilla, and stir it together. Then fold in your mix-ins by hand—it works the dough better than a spatula at this point.

Step 3: Shape, Freeze, and Bake

Flour your surface and shape the dough into a circle about ¾ to 1 inch thick—just big enough to cut eight decent-sized slices. We use a bread dough cutter to slice it in half, then fourths, then cut each of those pieces in half for eight total slices.

Here’s the part you cannot skip: freeze the shaped scones for 15 minutes before baking. This keeps them holding their shape in the oven instead of the butter melting out and the scones going flat. While they freeze, preheat your oven to 400°F—that’s about how long it takes to heat up anyway, so we usually squeeze in a quick kitchen clean while we wait.

Once the 15 minutes are up, straight from the freezer into the oven. Bake for 20 minutes, or until the edges are golden brown.

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Step 4: Add the Glaze

While those bake, whip up our master frosting mix (also in Mix in a Jar Volume 1, with its own tutorial video linked below). We honestly don’t measure this one either—just add powder, add water, and adjust until it’s the consistency you want.

Want a thick icing, like you’d put on cinnamon rolls? Use less water. We wanted something we could brush on as a thin glaze to cover the whole scone, so we went with a thinner consistency. It’s completely customizable depending on how much water you add.

Make It Your Own

That’s the whole point of a master mix—you build the base once, then customize every batch. Swap the blueberries for whatever fruit is in season, adjust the glaze thickness, and you’ve got a bakery-quality treat without buying a new mix every time.

Our family goes through these scones fast, and once you make a batch, we think yours will too.

Want the full recipe collection, including our master frosting mix and dozens of other pantry mixes? Check out Mix in a Jar Volume 2—and don’t forget, the giveaway is still open. Comment “scones” below and we’ll send you the link directly.