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Review: KAF's _Vanilla Cream Scone_ Mix: ok in a pinch, but not something I use

Every few months I visit the King Arthur Flour (KAF) site, as buying my baking supplies tend to be just about the same as fetching it from my local megamart. As well as being one of the oldest flour manufacturers in the US, they also have an incredible array of baking products for the home baker. And they quite regularly suck out the money from my wallet at a steady pace.

One of the things that they offer are mixes, for cakes, but also scones, cookies, and well, if you bake it, they've got it. On the last visit I noticed that they had introduced some new flavours of their scone mixes. One of them was Vanilla Cream -- well, being that my partner and I both enjoy the taste of vanilla, I felt that it deserved a try. About a month after it arrived, I finally tried it.

What you get: Scone mix, about one pound or 454 grams.
What you need to add: 1/2 teaspoon salt, 2 eggs, 1 cup heavy cream.

The instructions were simple enough, preheat oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper (I use a silpat). Mix the eggs and heavy cream together, whisk the mix and salt together in a separate bowl, then add the egg/cream mixture. Stir until just moist, then pat into a disc 8" across and cut into 8 even wedges. Bake for 14-16 minutes. Cool for ten minutes.

They also have a recipe for a simple glaze -- which I didn't use.

Now for the downside. I was very underwelmed by these; the texture is more like an American style biscuit than a traditional British scone. While I could and did add jam, I found the taste to be pretty bland without much of a vanilla taste to it. To add insult to injury, I discovered that this was really just a renaming ploy by KAF -- it's just the same recipe as their earlier Cream scones.

Ingredients: King Arthur Unbleached Enriched Flour (Wheat flour, Malted Barley flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cane Sugar, Nonfat Dry Milk, Natural flavours, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch) Contains Wheat, Milk.

Each scone has 320 calories, and unfortunately doesn't have much in the way of actual nutrition. On the other hand, you will get all of your saturated fat and cholesterol for the day with two of these. On the company's website they have a variety of adaptations that the mix can be used for.

Overall, this gets three stars. It's not awful, and the taste was all right, but it's not a product that I would purchase regularly. Frankly, I find it to be very overpriced for what it is -- America's Test Kitchen offers a recipe that is nearly identical in texture and flavour.

King Arthur Flour
Norwich, Vermont 05055
1-800-827-6836

www.kingarthurflour.com

Rebecca Huston asserts her rights as the sole owner of this review. This was previously published elsewhere with slightly different content; the original review has been removed from the previous site.


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Comments

SoundNFury wrote on January 26, 2015, 11:52 PM

I don't eat scones all that often, but as I recall I liked them. These sound like they were just so-so, though.

Telynor wrote on January 27, 2015, 12:03 AM

I was really underwhelmed by them, and to be honest, I can make them from scratch much more quickly than the mix. If our power holds out, I'll try baking some tomorrow. I think that it's going to be a tea and scones day.

SoundNFury wrote on January 27, 2015, 12:04 AM

Sounds like a good idea. Of course, I have only had them from certain bakeries and Starbucks lol. Not home made.

Telynor wrote on January 27, 2015, 12:10 AM

Just about anything homemade is better than what can be gotten commercially. There is a bakery near me that is incredible -- they do marvellous work, but it's not cheap.