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Details
Home-baked & gluten free. Breakfast. Gluten free. Quality. Cafe baking. Cafe baking line. Even if you're not sensitive to gluten, you'll love the rich, buttery taste of these delicious gluten free scones. Full of flavor and easy to make with just a few items from your pantry, you can bake up a batch in no time. Perfect for breakfast, ideal for brunch and satisfying for anyone who craves real home baked goodness - without all the gluten! 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. - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. Stonewallkitchen.com. Certified gluten-free. Made in USA.
Ingredients
Potato Starch, Rice Flour, Cornstarch, Sugar, Tapioca Starch, Degerminated Yellow Corn Flour, Modified Tapioca Starch, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Natural Flavor (maltodextrin, Natural Butter Flavor, Annatto, Turmeric), Natural Vanilla Flavor, Organic Gum Blend (organic Gum, Locust Bean Gum), Sea Salt, Soy Flour
Directions
Cooking Instructions: From your panty you will need - For this Mix: 8 tbsp (1 stick) unsalted butter, cold and cut into small pieces; 2/3 cup cold water; 1 large egg, slightly beaten. Preheat oven to 450 degrees F and grease or line a baking sheet with parchment paper. Set aside. Pour contents of scone mix into a mixing bowl. Remove 1 tablespoon of mix and dust work surface where the scones will be formed. Add butter to mix and cut in with a pastry blender or finger tips until it resembles coarse crumbs. Add water and egg and lightly mix just until mixture begins to hold together. Do not over-work dough. Turn dough onto floured work surface. Pat dough into 8 inch round that is 1/2 inch thick. Cut round into eight wedges. Place on prepared baking sheet 1-1/2 inch apart. Bake 10-12 minutes or until golden brown in color. Allow scones to cool (at least 10 minutes) and serve. Makes 8 scones.
Warnings
Contains: milk, soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 200mg9%
- Total Carbohydrate 35g13%
- Dietary Fiber 0g0%
- Sugars 5g
- Protein 1g
Details
Home-baked & gluten free. Breakfast. Gluten free. Quality. Cafe baking. Cafe baking line. Even if you're not sensitive to gluten, you'll love the rich, buttery taste of these delicious gluten free scones. Full of flavor and easy to make with just a few items from your pantry, you can bake up a batch in no time. Perfect for breakfast, ideal for brunch and satisfying for anyone who craves real home baked goodness - without all the gluten! 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. - Jim Stott and Jonathan King, Creators of Stonewall Kitchen. Stonewallkitchen.com. Certified gluten-free. Made in USA.
Ingredients
Potato Starch, Rice Flour, Cornstarch, Sugar, Tapioca Starch, Degerminated Yellow Corn Flour, Modified Tapioca Starch, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Natural Flavor (maltodextrin, Natural Butter Flavor, Annatto, Turmeric), Natural Vanilla Flavor, Organic Gum Blend (organic Gum, Locust Bean Gum), Sea Salt, Soy Flour
Directions
Cooking Instructions: From your panty you will need - For this Mix: 8 tbsp (1 stick) unsalted butter, cold and cut into small pieces; 2/3 cup cold water; 1 large egg, slightly beaten. Preheat oven to 450 degrees F and grease or line a baking sheet with parchment paper. Set aside. Pour contents of scone mix into a mixing bowl. Remove 1 tablespoon of mix and dust work surface where the scones will be formed. Add butter to mix and cut in with a pastry blender or finger tips until it resembles coarse crumbs. Add water and egg and lightly mix just until mixture begins to hold together. Do not over-work dough. Turn dough onto floured work surface. Pat dough into 8 inch round that is 1/2 inch thick. Cut round into eight wedges. Place on prepared baking sheet 1-1/2 inch apart. Bake 10-12 minutes or until golden brown in color. Allow scones to cool (at least 10 minutes) and serve. Makes 8 scones.
Warnings
Contains: milk, soy
Common questions
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