Sticky Fingers Bakeries Red Raspberry Scones Mix

Sticky Fingers Bakeries Red Raspberry Scones Mix

Sticky Fingers Bakeries

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Ingredients

Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil (with Ascorbic Acid and Rosemary Added to Preserve Freshness), Buttermilk Powder, Leavening ({Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate}, Sodium Bicarbonate), Freeze Dried Raspberries, Natural Flavor, Salt

Directions

Prep: Preheat oven to 375 degrees F. Lightly grease baking sheet pan. Mix: In bowl, add 3/4 cup of water to entire mix. Stir withy fork until water is completely combined and sticky dough forms. Bake: Drop heaping tablespoons of dough (about 12) onto pan. Bake 12-15 minutes. For Wedge Style: With lightly floured hands, pat the dough into a 10 inch diameter circle in the center of prepared baking sheet pan. Score deeply with knife into 8 wedges. Bake 18-20 minutes.

Always refer to the actual package for the most accurate information