Blink and you might miss the end-of-year holiday season. Before you know it, the pumpkin pie pan will host nothing but crumbs, smoke will waft away from the blown-out menorah candles, and you’ll be considering launching a search & rescue team to find Little Timmy in the avalanche of ripped-open wrapping paper.
But thanks to the Recipe ReDux, you can feel good about gifts that will endure right into the new year – for this month’s theme, we’re doing shelf-stable food mixes that you can share with hostesses, friends and family alike.
Now would be the time to get your name on my gift list, because I think you’ll like what I’m giving out: a mix to make warm, moist but crunchy, banana chocolate-y scones.
These are the same tasty little guys with which I kicked off this blog; with a pedigree like that, you know they’re good. But I don’t want to be that jerk who gives the gift of a grocery-shopping trip, so I changed up the ingredients (dry vanilla powder in the mix instead of liquid extract) and the method (chocolate chips added before butter, not after) to try to minimize the effort needed to bring the dry mix to scone-y life.
Do you know someone who likes a little something special for breakfast? Then package up this mix and check some gifts off your to-do list.
Chocolate chip banana scone mix
(8 servings, approx. 310 calories each)
1 cup whole-wheat flour
1 cup all-purpose flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp dry vanilla powder
½ cup chocolate chips
Combine all the dry mix ingredients and package in a sealable, present-y container.
Write or print out the following instructions to accompany your scone mix gift:
Ingredients to add to the dry mix:
½ cup (1 stick) of butter, softened slightly
2/3 cup buttermilk (or 2/3 cup 1% milk with 2 tsp vinegar; let sit 5-10 minutes)
½ banana, cut into small pieces
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Put the scone mix in a large bowl. Use your fingers to squish the butter into small pieces & drop them into the dry mix. Using your fingertips, blend the butter into the dry mix until it resembles wet sand and the butter is evenly distributed
Add the buttermilk to the butter/dry mix and blend with your hands until they just come together. Add the banana pieces and mix until evenly distributed.
Divide the dough into eight balls and transfer them to the baking sheet. Press gently on the tops to flatten them a little, then pop them in the oven for 20-25 minutes (the magic number is 22 in my oven). When done, let them cool for a few minutes on a rack before eating
Have a big gift list this year? Never fear – my fellow ReDuxers have got you covered with a bunch more shelf-stable gift mix recipes: