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Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze
Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze
Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze

12.9 oz
Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze

12.9 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Breakfast. Quality. Cafe baking. Jump start your morning with the savory taste of pumpkin and a hint of sugary maple. This scone mix takes two fall flavors to the next level. For a tasty alternative, try brushing the tops with melted butter just before baking and sprinkle with cinnamon sugar. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. Contains ingredients produced with genetic engineering. stonewallkitchen.com.


Ingredients

Malted Wheat Flour, Pumpkin (Pumpkin, Maltodextrin, Corn Flour, Sunflower Based Lecithin), Confectioner's Sugar, Sugar, Buttermilk, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Spice Blend, Baking Soda, Sea Salt, Natural Flavor.


Directions

Baking Instructions: From your pantry you will need - For the Scones: 8 tbsp. (1 stick) unsalted butter, cold and cubed; 3/4 cup cold water. For the Glaze: 1/2 to 1 tbsp. milk. Directions for Scones: Preheat oven to 450 degrees F. Lightly grease a cookie sheet. 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 lightly mix just until mixture begins to hold together. Do not overwork. Turn dough onto a well-floured work surface. Knead gently until it holds together. Pat dough into a 1/2-inch thick round shape. Cut round into 8 wedges. Place on prepared cookie sheet. Bake until lightly browned, approximately 12-15 minutes. Allow to cool on wire rack. Directions for Glaze: Empty contents of glaze packet into a bowl. Whisk in milk and keep whisking until glaze is smooth. Drizzle over cooled scones.


Warnings

Contains: wheat, milk.

Nutrition

Nutrition Facts

Serving Size 0.125
Servings Per Container 8
  • Amount Per Serving
  • Calories 160
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Cholesterol 0mg0%daily value
    • Sodium 220mg10%daily value
    • Total Carbohydrate 36g13%daily value
    • Total CarbohydrateDietary Fiber 2g7%daily value
    • Total CarbohydrateSugars 12g
    • Protein 4g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Breakfast. Quality. Cafe baking. Jump start your morning with the savory taste of pumpkin and a hint of sugary maple. This scone mix takes two fall flavors to the next level. For a tasty alternative, try brushing the tops with melted butter just before baking and sprinkle with cinnamon sugar. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. Contains ingredients produced with genetic engineering. stonewallkitchen.com.


Ingredients

Malted Wheat Flour, Pumpkin (Pumpkin, Maltodextrin, Corn Flour, Sunflower Based Lecithin), Confectioner's Sugar, Sugar, Buttermilk, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Spice Blend, Baking Soda, Sea Salt, Natural Flavor.


Directions

Baking Instructions: From your pantry you will need - For the Scones: 8 tbsp. (1 stick) unsalted butter, cold and cubed; 3/4 cup cold water. For the Glaze: 1/2 to 1 tbsp. milk. Directions for Scones: Preheat oven to 450 degrees F. Lightly grease a cookie sheet. 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 lightly mix just until mixture begins to hold together. Do not overwork. Turn dough onto a well-floured work surface. Knead gently until it holds together. Pat dough into a 1/2-inch thick round shape. Cut round into 8 wedges. Place on prepared cookie sheet. Bake until lightly browned, approximately 12-15 minutes. Allow to cool on wire rack. Directions for Glaze: Empty contents of glaze packet into a bowl. Whisk in milk and keep whisking until glaze is smooth. Drizzle over cooled scones.


Warnings

Contains: wheat, milk.


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No, Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze is not gluten-free.

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze has 160.0 calories.

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze has 36.0 carbs.

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze has 12.0 grams of sugar.

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze has 0.0 grams of fat.

Stonewall Kitchen Scone Mix, Pumpkin, with Maple Glaze has 220.0 grams of sodium.