Stonewall Kitchen Orange Cranberry Scone Mix

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)

Allergens

• MILK
• WHEAT

Orange Cranberry Scone

For the scones:

• 8 Tbsp. unsalted butter, cold and cubed
• ½ cup cold water

For the glaze:

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

Directions for scones:

Preheat oven to 450℉. 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 ½-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.

Directions 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.