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Stonewall Kitchen

Stonewall Kitchen Blueberry Sour Cream Scone Mix

12 oz
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Make mornings memorable. Quality. Cafe baking. Our Blueberry Sour Cream Scone Mix has the essence of a favorite family recipe; the kind that is handwritten on a well-worn recipe card and lovingly passed from friend to friend. Fluffy, buttery, and full of blueberries, these scones are sure to bring a smile to your face. In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King. Creators of Stonewall Kitchen. Cafe baking line.. Made in USA.

Highlights

  • Nutrition Facts

    8 servings per container

    Serving Size
    0.33 cup dry mix
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 350mg
      • 15%
    • Potassium
      • 84mg
      • 2%
    • Calcium
      • 46mg
      • 4%
    • Iron
      • 1mg
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Cultivated Blueberries (Cultivated Blueberries, Cane Sugar, Sunflower Oil), Buttermilk Powder, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Blueberry Type Flavor, Natural Vanilla Type Flavor, Salt, Baking Soda.

    Allergens and safety warnings

    Contains: milk, wheat.

  • Baking Instructions: Make 8 scones. from your pantry you will need - 10 tbsp. unsalted butter, cold and cut into small pieces or shredded 1/2 cup milk, cold. Directions: Preheat oven to 425 degrees F. Put dry mix into large mixing bowl. Add butter and cut in with pastry blended, fork, or two knives until it resembles coarse crumbs. Add cold milk and mix lightly until mixture holds together in a ball. Do not over work dough. Gently turn dough onto a well-floured work surface. Knead gently until it holds together. Form dough into 8 inch x 1/2 inch round. Cut round into eight wedges. Place on baking sheet 1-1/2 inch apart. Bake until lightly browned, approximately 10-12 minutes.