Description

• Breakfast
• Quality
• Café Baking Line
• With Orange Glaze Mix

Light, buttery and full of flavor, these yummy scones are a cinch to make. Zesty orange and a hint of tart cranberry make them the ideal breakfast treat for enjoying with a cup of tea and our Orange Cranberry Marmalade!

In 1991, we got our start with a small table at the local farmers' market, displaying a few dozen items that we'd finished hand-labeling only hours before. Fast-forward to today, and we're proud to be one of the most awarded specialty food companies in the country! To get a taste of what we're all about, we invite you to visit our celebrated Company Stores throughout New England as well as our headquarters in York, Maine.

Expiration Date

UPC

Ingredients

Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), wheat flour, confectioners sugar (sugar, cornstarch), dried cranberries (cranberries, sugar, sunflower oil), sugar, buttermilk powder, orange (orange peel and pulp), natural orange flavor, baking soda, sea salt, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate).

Contains: milk, wheat

Contains bioengineered food ingredients.

Suggested Use

Makes 8 scones

From your pantry you will need ...

For the scones:

• 8 Tbsp. (1 stick) unsalted butter, cold and cubed
• 1/2 cup cold water

For the glaze:

• 1 Tbsp. orange juice or 1-2 Tbsp. milk or cream

For scones: Preheat oven to 450ºF. Lightly spray a cookie sheet with cooking spray. Pour contents of scone mix into mixing bowl. Add butter and cut in with pastry blender or fingertips until it resembles coarse crumbs. Add cold water and mix lightly, just until mixture begins to hold together. Do not overwork dough. Turn dough onto a well-floured work surface. Knead gently until it holds together. Pat dough into a 1/2 inch-thick round. Cut round into eight wedges. Place on prepared cookie sheet. Bake until lightly browned, approximately 10-12 minutes. Allow to cool on wire rack.

For glaze: Empty glaze mix into a bowl. Whisk in orange juice, milk or cream and keep whisking until glaze is smooth. Drizzle over cooled scones.