Nutrition Facts

 

Servings Per Container: 16

Amount Per Serving:

 

Dry Mix

Calories: 93

Total Fat: <1g

Saturated Fat: 0 g

Polyunsaturated Fat <1 g

Monounsaturated Fat 0 g

Cholesterol: 0 mg

Sodium: 98 mg

Potassium 23 mg

Total

Carbohydrate:

21 g

Dietary Fiber: <1 g

Sugars: 8 g

Protein: 2 g

 

Customer Comments:

 

I made the scone mix last week, and my whole family LOVED it! I made it with 1 cup of chocolate chips instead of a half of cup though because my family is full of chocolate lovers.

Ashley Kissinger from Pocola, Ok

 

I make them quite often, and get a lot more than 16. I probably slice mine smaller. I make a lot of variations, too. I've used our Instant Mocha Cappucino, chocolate chips, nuts, fruit, and many other variations. It is a very good mix; my mom says they are the best scones she's ever had, and she is extremely picky!

Robin Pottorff from Marysville, PA

 

Love our scone mix.; you can add just about anything to them.. Make them sweet or savory... You can even divide the dough to make 2 smaller rounds with different flavors. Just add your extra ingredients after you separate your dough.

Roberta Whalen- Wallingford, CT

 

I love the scones! I made mine with apples and cinnamon!

Donna Roucoulet from Bristol, CT

 

Additional Recipes:

 

The following recipes can be found in our cookbook! 

These recipes were donated by customers and distributors all over the United States, and each of these recipes uses the Scone Mix. 

 

 

Bananas Foster Scones

Caramel Pecan Scones

Cinnamon Bun Scones

Cocktail Wine/Cheese Wafers

Cranberry Orange Scones

Gingerbread Spice Cookies

Italian Anginettes

Mixed Berry Scones

Orange Citrus Cookies

Peach Cobbler Scones

Pumpkin Raisin Scones

Rum Raisin Scones

Savory Cabernet Biscuits

Super Cinnamon-Sugar Scones

Tiramisu Cookies

 

Blueberry Scones are the favorite in this house.
Tip: Use completely frozen blueberries. Coat them in a little bit of the dry mix first, then fold into the dough. This prevents them from bleeding and turning the dough blue/purple and using the frozen keeps them from squashing when adding them in.

Roberta Whalen- Wallingford, CT

 

Instead of forming your dough into a scone round, flour a board and roll out the dough slightly and cut out individual scones with a biscuit cutter. Place on your cookie sheet and bake.

By Roberta Whalen- Wallingford, CT

 

Cherry Chocolate Chip Scones

I prepared the scones as directed, I added about 1/3 cup each semisweet chocolate chips and dehydrated cherries (I chopped them a bit first). I mixed and cooked as directed! Yummy!!!

Kista Taylor- Lawton, OK

 

Apricot Scones

1 pkg. SCONES MIX

½ c. butter

2 eggs

1/3 c. milk or heavy cream

5-6 apricots, diced small


Mix and bake SCONES as directed on package and add half of the apricots. For topping, pour small packet into bowl and add the remaining apricots and mash together. Spread the topping on after baking.

By Laura Bates from Susanville, CA

 

Blueberry/Lemon Scones

Prepare as directed - adding 1/2 cup fresh or frozen blueberries and juice and zest of 1 lemon

 

Mediterranean Biscuits

Ingredients:
1 pkg Scone Mix
3/4 cup butter
2 eggs beaten
1/3 cup white wine
1/4 cup diced olives ( black, kalamata, your favorite)
3 tbls. diced sun dried tomatoes
2 tbls Herb Dip Mix

Prepare as directed on package with butter and eggs, Substitute white wine for the milk. Fold in the olives, sun dried tomatoes and Herb Dip Mix.  Roll out to 2 inches thick and use a biscuit cutter or drop by 1/4 cup fulls onto a greased cookie sheet. Brush the tops with olive oil. Bake at 375 for 15-20 minutes
By Roberta Whalen from Wallingford, CT

 

Mocha Scones

I made these the other day and they are awesome. If I can make them, anyone can.

1/2 cup butter
2 eggs, beaten
1/3 cup milk
1/2 cup chocolate chips
1 1/2 Tbsp instant coffee granules
1 pkg. Gourmet Cupboard Scone Mix
2 Tbsp butter (for topping)

Pour contents of large bag into bowl and cut in 1/2 cup butter with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in 2 beaten eggs, 1/3 cup of milk, 1/2 cup chocolate chips, and 1 1/2 Tbsp instant coffee granules until well blended. Shape the dough into a ball. With floured hands, pat dough into an 8-9 inch circle on a lightly greased baking sheet. Mix the contents of the small bag with 2 Tbsp of stick butter and cut with pastry blender or fork until mixture looks like coarse crumbs. Sprinkle the topping mixture on scone dough. Cut circle into 8 wedges, but do not cut all the way through the dough. (I cut mine into I think 12 or 16 wedges because I wanted mine smaller.) Bake for 12 to 14 minutes in a 375 degree oven.

Jennifer Bodnar from Greensburg, PA

 

Espresso Yourself Scones

Ingredients:
1 pkg Scone Mix prepared as directed
1/4 cup mini chocolate chips
2 tbls instant espresso powder

Directions:
Mix all ingredients together. Form into 1 large or 2 smaller scone rounds and bake as directed.
A great adult flavor to start your morning or end your evening with a cup of Instant Mocha Cappuccino
By Roberta Whalen from Wallingford, CT

 

Cinnamon Chip Scones

I've been experimenting with these for a while and I think I finally got it right!

Make the Scone Mix as directed but add 2 teaspoons cinnamon & 1/2 cup of cinnamon chips to the dough.
Add 1/2 teaspoon cinnamon to the topping.
Cook as directed.
Yummy!
Deb Templeton from Michie, TN

 

Irish Breakfast Scones

Ingredients:
1 pkg Scone mix, prepared as directed
2 drops green food coloring
1/4 cup raisins and currants
2 tbls caraway seeds

Directions:
Prepare scone dough as directed, fold in food coloring until incorporated. Stir in the raisins. Form into your scone round as directed on package. Brush the top with melted butter and sprinkle with the caraway seeds before baking. Bake as directed.
By Roberta Whalen from Wallingford, CT

 

Lemon Glazed Mini Scones

Ingredients:
1 pkg Scone mix, prepared as directed
Juice and zest of 1 lemon
1 pkg Lemon Fruit Dip
3 tbls water

Directions:
Prepare scone mix batter as directed, add in zest and juice of 1 lemon. Separate batter into 2 equal parts and make 2 smaller rounds. Place on your baking sheet and bake at 350 for 20 minutes or until done. Let cool.

Make a lemon glaze by mixing the Lemon fruit dip with water until glaze is thick and coats the back of a spoon. Drizzle over scones and let set. Cut into small individual scone wedges and wrap with wax paper and tie with a piece of raffia. Pack in your cooler for your picnics.

A great tart dessert to take along. You will not be using the smaller packet for the crumb topping that comes in this mix.
By Roberta Whalen from Wallingford, Ct

 

Cinnamon Raisin Scones

Ingredients:
1 Pkg Scone mix, prepared as directed
1 pkg Carrot Raisin Cheesecake mix
1/2 cup additional raisins

Directions:
Prepare scone mix as directed. Mix in the entire packet of Carrot Raisin Cheesecake mix and additional raisins. Form into round or 2 mini rounds. Top with the prepared crumb topping packet included. Bake as directed.
By Roberta Whalen from Wallingford, CT

 

Easy Cake Cookies

Ingredients:
1 pkg Scone mix, prepared as directed (changing out liquid for..)
substitute milk with orange juice, limeade, lemonade, etc) any special flavoring the kids would like the cookies to taste like.

Directions:
Combine mix as directed and substitute your special liquid. Using a cookie scoop, scoop onto a lined greased cookie sheet. Bake for 7-10 minutes. You can frost cooled cookies if you wish with a confectionary sugar glaze or canned frosting. Again, let the kids be creative with these.
By Roberta Whalen from Wallingford, CT

 

Savory Cheesy- Herb Scones

Ingredients:
1 Pkg Scone mix( prepared with eggs and butter) substitute milk w/ 1/3 cup white wine
1/2 cup shredded sharp cheddar cheese
3 tbls Herb Dip Mix

Directions:
In a large bowl, combine all ingredient in a large bowl. Split dough into 2 halves. Form 2 small rounds and bake as directed on package or until done. You'll get 16 small wedges to serve with dinner or a soup/salad lunch.
By Roberta Whalen from Wallingford, CT

 

Apple Cheddar Scones

Added 1/2 cheddar and 1 small chopped apple to the scone mix for a wonderful treat. I also sprinkled an additional 3-4 TBS cheese on tope before baking. These were FABULOUS!
I JUST LOVE LOVE LOVE sharp cheddar and apples!
By Kista Taylor from Lawton, OK

 

 

Gift Ideas Using This Mix:

 

Put together a breakfast basket using any of the following mixes.  Add some flavored syrup, a coffee cup, a bread pan, or a cute oven mitt or dish towel.  Cherry Simmer, Any of the flavored Coffees or Hot Chocolates, Nana’s Banana Nut Bread, New Orleans Beignets, Old Fashioned Cinnamon Pecan Pancakes, Overnight Cinnamon Buns, Sweet Fruit Bread, Pecan Pie Muffins, Pumpkin Bread, Hashbrown Casserole, Country Cream Gravy.

 

Attach a note to the mix stating:  “Thanks for being there when you were “kneaded” and for “rising” to the occasion, large or small.  Thanks for never “loafing” on the job and for helping others “heel” with TLC.  No matter how you “slice it”, you do a terrific job!”