HOW TO MAKE YOUR SCONES + PANCAKES (9.55 oz mix)

Scones:  
Yields               5 Classic 4 oz. Sugarbird scones
Prep Time:        45 mins (including freezing scones)
Baking Time:    25-30 min scones
Need:                 Bowl, Fork or Food processor, Baking Sheet, Parchment Paper

Ingredients:
    2 c       Sugarbird Baking Mix
1/3 c       Unsalted Butter
   ¼ c        Heavy Cream
   ¼ c        Buttermilk*  

Pre-heat oven to 375°F. 
 1.  In a bowl, add 2 c of Sugarbird Mix, set aside
 2.  Cut butter into ½ inch cubes, using a fork or food processor, mix until mixture is sandy crumbly with chunks of butter still in tact, add into bowl of mix.
3.  Add in wet ingredients in the bowl
4.  Add your choice of fruits, nuts, chocolate chips, spices
5.  Mix with hands or spatula until forms together like sand (dough will be crumbly) 
6.  Using a ice cream scoop, shape into a ball size of  your choice (Makes about 5 of our classic 4 oz. Sugarbird sized scones) and place on parchment-line sheet pan, 2" apart
7.  Freeze uncovered for 15 min, until outside is hard. (Can store in freezer for up to 3 months!) 
8.  Place the sheet pan directly in the oven for 25-30 mins – depending on your oven, baking time may vary, DO NOT THAW. Turn the pan once half-way through baking
 9. Take out when top begins to brown and does not push in at all when touched. 
10. Glaze when scones are just out of the oven to create a hard shell.  (Glaze Recipe below)


Pancakes: 
Makes:         6-8, 4” pancake servings
Prep Time:   20 min
Need:            Medium sized bowl, fork, spatula, pan

Ingredients:
    2 c        Sugarbird Baking Mix
1/2 c        Milk** 
1/2 c        Buttermilk*
    2            Eggs 

Add: Fresh Blueberries, Choc Chips, Sliced Bananas, Spices
1.  Heat griddle or skillet over medium-high heat
2.  Grease pan with butter (our favorite) or cooking spray, vegetable oil
3.  Mix eggs and liquids with a fork in a bowl
4.  Add dry ingredients until blended with a spatula but don’t overmix, lumps are okay
5.  Pour batter onto pan using a 1/4 c. Add toppings and flip when bubbles form and pancake browns on bottom
 6. Cook until fluffy
ADD YOUR OWN SPICES, NUTS, FRUITS in step 5.

**VEGAN OPTION: 
Use Coconut Oil + Coconut Milk, Soy, Almond Milk

*Make your own buttermilk!
Mix 1 c Milk with 1 tbs lemon juice or white vinegar  (let sit 5 mins and stir) or
substitute 1/2 yogurt + 1/2 c milk