Stonewall Kitchen Traditional Scone Mix

Stonewall Kitchen Traditional Scone Mix

Stonewall Kitchen

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Breakfast or tea time. Tips for enjoying Traditional Scone Mix: Add dried fruit, nuts, citrus zest, granola or fresh herbs to create your own specialties. Cut scone dough into mini triangles, sprinkle with shredded cheddar and bake for savory hors d'oeuvres. Try crumbling baked scones to use as
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Malted Wheat Flour, Sugar, Buttermilk, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Sea Salt, Baking Soda.


From your pantry you will need. 3/4 cup cold water. 1 1/2 sticks unsalted butter, cold and cut into small pieces. Preheat oven to 450 degrees F. Put dry mix into large mixing bowl. Add butter and cut in with pastry blender or hands until it resembles coarse crumbs. Add cold water and mix lightly, just 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" round that is 1/2" thick. Cut round into eight wedges. Place wedges on baking sheet 1 1/2" apart. Bake until lightly browned, approximately 10-12 minutes. Makes 8 Scones.

Always refer to the actual package for the most accurate information