In 2009, Victorian House Scones took home an award for 'Best New Product' at the World Tea Expo, and for good reason. Even if you haven't purchased the mix yourself, there's a good chance that you've eaten scones made with the mix at numerous cafes, bed & breakfasts, and tea houses around the country. There are seven different flavors, and the mix bakes up into scones that boast a crunchy crust that yields to a moist, buttery, and even-crumbed interior.
I suggest starting off with the versatile Original Recipe mix which you can customize by adding chocolate chips, candied ginger, or raisins—or even ground Earl Grey tea leaves. Or add frozen blueberries to the brown sugar-enhanced Original Oatmeal mix, though it doesn't need the berries. It's equally addictive plain, letting the nutty oats shine through. All you have to add to any of the mixes is butter and buttermilk (some also require a teaspoon of vanilla).
Once you branch off into the more unusual blends, stick to the recipe—these mixes are best without additions. This included the heady spice of the Indian Chai mix which will have the scent of cardamom, cloves, and cinnamon wafting out of your oven, a sure siren call to any guests. The Butter Brickle scones are studded with toffee bits from Heath's Bits 'o Brickle, making for crunchy-caramelized pockets. This blend replaces white sugar with all brown sugar, and bakes up darker and deeper than the rest. The rest of the collection includes flavors like Pumpkin and Gingerbread...you bet I'll be baking those scones come fall.