Victorian House Scones asked me if I’d review its Scone Mix. How did they know I love scones? Naturally, I said yes. I didn’t say that I travel so much, I am not home a lot to bake. They did not realize when in England or somewhere I can have High Tea, the scones and clotted cream are my favorite part of the offering.

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The scone mixes arrived and I had an assortment of Butter Brickle, Original, Original Oatmeal, and Lemon Poppyseed. Victorian House also offers Gingerbread, Indian Chai, and Pumpkin Spice which all sound yummy.

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In reading the directions, I noticed that you are able to freeze the dough. For me, this was a bonus. I could mix these all up, bake some on the weekend to share with our company, and have the rest in the freezer to pop in the oven when desired.

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The basic additions to the scone mixes are ¾ cup of butter and 1 cup of buttermilk. If you don’t have buttermilk, don’t worry. You can add 1-tablespoon of vinegar or lemon juice to 2% or whole milk (not skimmed) and get a similar result. Some require 1 teaspoon of vanilla or 2 tablespoons of lemon juice.

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Of course you can be creative or experiment like I did on half of my batch of the Original. I added 1-tablespoon blood orange olive oil and ¼ cup of sliced almonds—it worked like a charm. On half of the Original Oatmeal, I added ¼ cup chopped pecans and ½ cup of dried cherries. That variation also worked without a problem.

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The directions were clear and told you at what point in the mixing you could put the dough in the freezer. For me, this was a real bonus as now, I have frozen scones I can pop in the oven and they taste just as good from the freezer state as they did originally.

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On one batch, I overworked the dough and pressed it down too much. As a result, they still tasted great, but did not rise as much.
I thoroughly enjoyed the Butter Brickle with the addition of brown sugar and tiny chips of Heath Almond Brickle Chips as well as the Lemon Poppyseed. I had no desire to experiment, as I knew they would be ideal just the way they were. My husband favored the Oatmeal and my guests liked the Lemon Poppyseed. We all enjoyed them all—I’m just stating favorites.

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Before I wrote this, I checked out Victorian House Scones website. In its Q&A section, it gives tips covering many aspects of these scones including vegan. Whereas Victorian House Scones are represented in 28 states, I think in most cases, it is easier to order online unless a store is nearby. They also sell wholesale.

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I found these both extremely easy and good and highly recommend.

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Victorian House Scones
Call toll free: 877.749.1943
P. O. Box 8094, Lafayette, IN 47903

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Clotted Cream (Devonshire) This is an easy version not the old fashioned and it is from Allrecipes.com.
1 cup heavy cream
1/3 cup sour cream
1-tablespoon confectioners’ sugar.
Method:
Using a whisk attachment on a mixer, whip heavy cream until stiff peaks form.
Remove from mixer, and hand whisk in the sour cream and confectioners’ sugar until just combined.
Store in the refrigerator.

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If you have a product you would like reviewed, please email me at mdhill@noralyn.com. I do not review products that I don’t like as I recognize, value, and appreciate the differences in palates. Consequently, if you submit something that does not satisfy my own taste buds, I prefer not to review it and will notify you accordingly.

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Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World Blog

Big Blend Magazine NoraLyn Ltd.
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards

Tags: maralyn d hill, scones, Victorian House Scones, Where and What in the World

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