On Beyond Scones Coffeecake...

Did you know that any of our scone mixes can also be transformed into delicious pancakes? Simply add a couple of tablespoons of melted butter or oil, and enough milk to make a pourable batter, then cook on a griddle. And, any of those same mixes can also make a delightful coffeecake. Read on…
1 bag King Arthur Blueberry Sour Cream Scone Mix
2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons melted butter
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup milk
Start by opening the bag of scone mix, and measuring out 3/4 of a cup into a small bowl. Add the sugar, cinnamon, and melted butter, stirring till the mixture becomes crumbly. This is the topping; set it aside.

In a medium-sized bowl, whisk the remaining mix with the salt, vegetable oil and milk. Pour the batter into a lightly greased 9 x 9-inch square (or 10-inch round) baking dish, and sprinkle with the topping.
Bake the coffeecake on the middle rack of a preheated 350°F oven for 20 to 25 minutes, until a cake tester inserted into the center comes out clean. Yield: about 9 servings.