8 1/2 c. flour
1 tbsp. baking powder
1 tbsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfat dry milk
2 1/4 butter
(makes approximately 13 cups of dry mix which can be saved 2 weeks)
Sift together all dry ingredients into a large bowl. Blend well. With pastry blender, cut in shortening. Mixture should resemble corn meal in texture. Store in large airtight container and refrigerate if you are saving it.
For scones add:
7 cups of Dry mix
2 cups buttermilk
1/2 cup + 1 tablespoon sugar
1/2 cup + 1 tablespoon butter
Blend all the ingredients together well. Bake at 350 degrees for 12 minutes(petite) or 14-16 minutes (large). (Blueberry may take 18-20 minutes).
Add fruit, nuts, or chocolate chips as desired.
For Lemon glaze mix powdered sugar with lemon juice and lemon zest until its your desired consistency and blend until its smooth. Drizzle over scones when they come out of the oven.