Scones aren't just for Sunday mornings anymore. Switch things up with these unique raspberry-filled scones. Made from scratch, these scrumptious scones are perfect with a cup of coffee or tea. With simple directions, you can make and enjoy them anytime of day! Ingredients: Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil [Canola Oil (Ascorbic Acid and Rosemary added to preserve freshness) and/or Sunflower Oil], Palm Oil, Buttermilk, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Raspberries, Natural Flavor, Salt, Natural Raspberry Flavored Pieces (Sugar, Corn Syrup, Corn Cereal, Cornstarch, Palm Oil, Natural Flavors, Citric Acid, Fruit and Vegetable Extract, Dried Raspberries, Caramel Color), Baking Soda (leavening). CONTAINS: Wheat, Milk. This product is prepared and packaged using equipment that may come in contact with Egg, Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame. Glaze not included. Directions: Preheat oven to 375°F.Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.Bake 14-16 minutes, or until firm and lightly golden on top.
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