Artisan Scone Mix · Sugarbird Sweets & Teas

How to Bake Your
Sugarbird Scone Mix

Yields: 8 triangle scones or 10 mini dome-shaped scones

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You'll Need

1 Stick Butter

4 oz or 8 Tbsp, unsalted. Cut into small cubes and chill or freeze before using.

This is the size to aim for — small enough to cut into the flour, big enough to leave pea-sized butter chunks.

Cold Heavy Cream*

½ cup + 1 tbsp (4.5 oz), kept cold in the fridge until you're ready to mix.

Ice Cream Scoop

A 2 oz scoop, for packing and releasing portions.

A #20 disher — 2 oz / 3 tbsp.

Shop the disher we use

No scoop? Pat the dough into a traditional circular mound, about 8" round and 1" thick, and cut into triangles — separate them slightly before baking.

*Some flavors (like matcha or earl grey) have more dry ingredients and may need a little extra cream to bring the dough together.

Baking Instructions

1

Preheat

• Heat oven to 375°F.
• Line a baking sheet with parchment paper.

2

Add Butter

• Pour the scone mix into a large bowl.
• Add the cold, cubed butter.

3

Cut in the Butter

• Use a pastry cutter or your fingers to work the butter into the mix.
• Stop when it looks like sandy crumbs with small pieces of butter throughout.

Have a food processor? Pulse the mix and cold butter together 6–8 times, then add the cream slowly, pulsing, until the dough just forms. This does Steps 3 and 4 in one.

4

Add Cream

• Pour in the cold heavy cream.
• Mix gently until the dough just comes together.

The dough may look a little sandy — that's fine. Sugarbird scones are meant to be tender and rustic, not overmixed.

5

Scoop

• Use a 2 oz ice cream scoop to portion the dough — pack it into the scoop, then release onto the sheet. Makes 8–10 scones.
• Place scones on the baking sheet 1 inch apart.

No scoop? Pat the dough into an 8" round, 1" thick, cut into 8ths, and separate the pieces slightly before baking.

Earl Grey dough shown here — pat into the round, cut into quarters, then eighths, and pull the pieces apart slightly before chilling.

6

Chill

• Chill or freeze the scooped dough for 15 minutes before baking.

7

Bake

• Bake at 375°F for 20–22 minutes, until golden on top and set at the edges.

8

Cool

• Let scones cool on the pan for 5 minutes before glazing or serving.

Toppings & Glaze

This is where you make it yours. Go heavy on the glaze, skip it entirely, or dress it up flavor by flavor.

Base Vanilla Glaze

The base for every glaze on this page — enough for one box of mix, whether that's 8 triangle scones or 10 mini scones.

Use

• 1 cup powdered sugar, sifted
• 2–3 tablespoons heavy cream or whole milk
• ½ teaspoon clear or regular vanilla extract (or swap in lemon juice or orange juice)

Directions

1. Whisk the ingredients together in a small bowl until smooth and the mixture reaches a thick, pourable consistency.
2. To flavor it, add juice and zest in ½ teaspoon increments — tasting as you go — until it's where you want it.

But don't stop at Buttermilk — try these across the rest of the scone mix line and see which one's your favorite. We created a grid that shows what combinations may work best. Tag us at @sugarbirdsweets and #sugarbirdsweets, we'd love to see how you dressed them up!

Mix & Match Pairing Chart

Buttermilk plays well with everything. Here's what pairs best across all five flavors — a fun way to make scone day a little more your own.

Amounts: sprinkle, dust, or top with as much (or as little) as you like — with three exceptions. Ube extract is very potent, so start with just 1 drop. For the chocolate glaze, whisk ½ tsp cocoa into the base vanilla glaze. For the matcha glaze, whisk in ½ tsp sifted matcha instead.

Buttermilk Cream Scones

Our plainest one — dress it with a flavored glaze using zests or fruit juices. It's our most plain scone, so pretty much all the toppings work for it.

Glaze Options

• 1 tbsp lemon juice plus zest
• 1 drop ube extract with coconut shreds
• 1 tbsp orange juice and orange zest

Or Top With

• Dehydrated fruit, dried fruit, sprinkles, curds, or jams — get creative.

One box of mix makes 8 triangle scones or 10 mini scooped scones. 8 triangles from the traditional round-and-cut method, or 10 minis at 2 oz of dough per scoop.

Sugarbird Sweets & Teas — sugarbirdsweets.com

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