I'll just have to stop by Big Lots tomorrow and look for the box.

Yours looks devine!

I love scones!

Here's pic of scones I had at a farmhouse in Scotland couple years ago.

but without the clotted cream...ohhh nooooo!! I'm sure I could probably find some clotted cream if I really tried! someone in America surely makes it!!

Yummy, I have never made nor tasted scones. Let us know how you like them and what they taste like. I always imagined they tasted like a sweet biscuit?

Sue

They taste very good, yes like a sweet biscuit only a little more chewy inside. Which is the reason my aunt doesn't care for scones, she says they taste as tho they are not done. I like the texture. glenda, while at the small town market yesterday I looked for blueberries or even dried cranberries to add to the mix but they only had frozen berries. Probably would have worked but I passed them by. Then I saw a small bag of dried cranberries in the bulk food aisle but they wanted $4.99 for it! Passed those up too. But actually baked plain, they have a very nice flavor.

Out of curiosity I Googled "sofella" English Scone Mix and found it at this link. Except I paid only $3 for my box and the expiration date is 6/13/17.

Here is a link that might be useful: sofella natural foods

liz, re the clotted cream. Seems to me I remember seeing a jar of clotted cream in one of the bigger family grocery chains in my area, on their one shelf (not aisle) of international foods. Would it be in the dairy case tho? Maybe I'm just imagining I saw it on the shelf. Now you have me curious and I'll have to make a trip soon, before my scones are all eaten, to check it out.

Clotted Cream
Recipe courtesy Alton Brown
Ingredients
2 cups pasteurized (not ultra-pasteurized) cream

Directions

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

I had some at a light house on my British Isle Cruise. They are just biscuits with goodies in them...sometime. Ours were pretty plain. I would have been happier with some sausage gravy on them. I don't know what the fuss is all about they are just biscuits.

Schoolhouse, grate some lemon or orange rind into the batter. My daughter makes great scones from scratch using The Joy of Cooking recipe.

They're just biscuit dough, maybe a bit more sugar, maybe a bit more butter, shaped differently. Usually sweet, sometimes with sultanas or currants.

But seriously - it's a rich biscuit dough. Pat it out into a thick circle and cut into wedges. Bake as usual.

This from someone married to a dyed-in-the-wool Brit, and learned in England from the family cook - she was 60 or so then, and that was 30 years ago.

sheilajoyce, I've made scones from scratch before using real cream - so good. Actually this was the first time I've used a mix. My favorite fruit to add are blueberries and cranberries. Once I tried strawberries - oops. Got kind of squishy. But the grated lemon and orange rind is a great idea and one I will try for sure.

jeaninwa, thanks for that recipe for clotted cream. Very interesting, will also have to try that sometime.

We buy the scone mixes from King Arthur Flour all the time. I'm bummed they discontinued the Pina Colada flavor, though... Anyway, their scones are yummy!

Scones are SO easy to make; I can never figure out why one would use a mix. I use my food processor to mix them, using cream and very cold or frozen butter, dropping the butter in bit by bit.

My favorite thing to add is frozen red raspberries. I buy them either in the bags, or when they're on sale I get fresh and flash freeze them on a tray so that they'll retain their shape. Gently mix them into the dough while frozen.
Blueberries work very well this way also. Just be sure to freeze them first.

The whole process takes maybe 10 minutes before popping them into the oven. They also freezer very well.

I love scones. They are different from biscuits.
I do love the Fischer scone mix.
I have no food processor, or big mixer! ack! lol

Tea room here serves awesome scones.

Last time I was there, for a birthday lunch, we were treated with chocolate chip scones with chocolate gravy.

I make scones all the time, never heard or have seen a box mix for them. I make lemon banana ginger scones from a Fine Cooking recipe that are really good and sometimes just plain scones to have with jam or jelly.

This is the recipe from Fine Cooking for the banana lemon ginger scones

For the scones

9 oz. (2 cups) unbleached all-purpose flour; more as needed
1/4 cup granulated sugar
2-1/4 tsp. baking powder
1 tsp. finely grated fresh lemon zest
3/8 tsp. table salt
2-3/4 oz. (5-1/2 Tbs.) cold unsalted butter, cut into pieces
1 small ripe (but not mushy) banana, cut into 1/4-inch dice (1/2 cup)
1 Tbs. minced crystallized ginger
3/4 cup plus 2 Tbs. heavy cream; more for brushing
Coarse white sanding sugar (optional)

For the glaze

3 oz. (3/4 cup) confectioners� sugar
1-1/2 Tbs. fresh lemon juice
1/2 oz. (1 Tbs.) unsalted butter, softened
Pinch table salt

Make the scones

Position a rack in the top third of the oven and heat the oven to 375�F. Stack two rimmed baking sheets and line the top one with parchment.

In a large bowl, whisk the flour, sugar, baking powder, lemon zest, and salt. With your fingers, rub the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and the ginger. Add the cream; with a fork, gradually stir until the mixture just comes together.

Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1 inch high. Using a chef�s knife or bench knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing the wedges 1 to 2 inches apart. Brush the tops with heavy cream and sprinkle liberally with sanding sugar (if using).

Bake until the tops are golden, 19 to 25 minutes, rotating halfway through baking for even browning. Transfer the scones to a wire rack and cool slightly, 3 to 4 minutes.
Glaze the scone

In a small bowl, stir the confectioners� sugar, lemon juice, butter, and salt until smooth. Drizzle the warm scones with the glaze. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 47; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 65; Fiber (g): 1;

Whats so difficult about scones?

3cups of Bisquick
4Tbsp of sugar
Milk

Mix the dough and spoon on a cookie sheet, then top each with a 1/2tsp of your favorite jelly and bake.

Or you can spread the dough out in a large circle and cut in wedges before baking.

KAT, You don't have to have a food processor or mixer to make scones. I'm sure you could do just as good a job mixing the ingredients with the old fashioned method of using two knives, or even your hands. It's sort of like making pie dough. You just don't want to overwork the dough which will make the scones tough, and be sure to leave some butter chunks about the size of a pea, which will help the rise. I've made them lots of times just using my hands when I've been too lazy to drag out a big machine. I never use a mixer.

Try it. There's no end to the various flavoring ingredients you can put in them. My latest had chunks of crystalized ginger and pieces of dried apricots and were delicious.

I've also made some incorporating some orange zest, and then softening some butter, working in some additional orange zest and some powdered sugar. Form into a log, refrigerate till firm and use it on the scones. Yummy!