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Raspberry White Chocolate Scone Mix

1 Package of Raspberry White Chocolate Scone Mix
1/2 Cup of butter, softened
3 Tablespoons of water
2 Eggs
Organic raw sugar, as desired

Preheat oven to 350 degrees. Empty contents of package into mixing bowl. Set aside package of sugar. Add softened butter and cut into mix until completely incorporated and mix is crumbly. Add water and eggs. Mix until just combined. Follow directions for either dropped or rolled scones.

Dropped: Form spoon fulls of dough into 8 inch rounds and place on ungreased baking sheet,. If using a traditional wedge scone pan, drop each portion of dough into wedge pan. Sprinkle raw sugar on top. Bake until crusty and golden brown, about 15-20 minutes. Serve warm with butter or jam. Makes 8 scones.

Rolled: Turn dough onto lightly floured board. Knead gently. Do not over knead or scones will be tough. Divide dough into 2 equal portions and pat each portion into circle, 6 inches in diameter by 1 inch thick. Cut each circle into 4 equal portions or use your favorite cookie cutter. Arrange scones 2 inches apart on ungreased baking sheet. Sprinkle raw sugar on top. Bake until crusty and golden brown about 15-25 minutes. Serve warm with butter or jam. Makes 8 scones.

Ingredients: Organic wheat flour, infused raspberries, white chocolate, organic sugar, organic buttermilk, cream powder, baking powder and natural raspberry flavor. Topping: organic raw sugar.