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Robert Rothschild Farm Scone Mix, Gourmet, Wild Blueberry
Robert Rothschild Farm Scone Mix, Gourmet, Wild Blueberry
17 oz
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About
Details
All natural. Rich and delicious, these scones are packed with wild blueberries. Serve the scones warm with butter. For an extra treat, try them with our wild Maine blueberry preserves. Robert Rothschild Farm: In 1976, Bob and Sara Rothschild moved from San Francisco, California to Urbana, Ohio to begin their new family business - growing raspberries. Their first product was 400 cases of raspberry preserves. Now, over thirty years later, Robert Rothschild Farm is a world-class leader in the gourmet food industry and the purveyor of award-winning specialty products. RobertRothschild.com.
Ingredients
Wheat Flour (Wheat Flour, Malted Barley Flour), Dried Wild Blueberries (Wild Blueberries, Sugar, Sunflower Oil), Dried Cultivated Blueberries (Cultivated Blueberries, Sugar, Sunflower Oil), Sugar, Buttermilk Powder (Cultured Buttermilk), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Natural Flavor, Raw Sugar, Salt, Sodium Bicarbonate, Vanilla.
Directions
You Will Need: 1 Wild Blueberry Scone Mix packet (included); 1-1/2 sticks cold unsalted butter, cut into small pieces; 1/2 cup cold milk; 1 tbsp cream, for brushing; 1 sugar crystal packet (included). Preheat oven to 450 degrees F. Line a baking sheet with parchment paper, set aside. Empty contents of Wild Blueberry Scone Mix packet into bowl of an electric mixer, combine with butter. Mix together on low speed using paddle attachment until butter starts to break apart. You should still see chunks of butter. Pour cold milk into mixer and mix on low until dough forms. Gently knead dough once or twice to bring it together into a ball (do not over knead or scones will be tough). Place on prepared baking sheet and gently flatten into a disk about 7-9 inches in diameter. Cut dough into eight equal wedges. Separate slightly, brush with buttermilk and sprinkle raw sugar on top. Bake for 10-12 minutes or until golden brown on top. Allow scones to cool for approximately 10 minutes before serving. Yields: 8 scones.
Warnings
Contains: wheat/gluten, milk. This product is manufactured in a facility that processes tree nuts, eggs, milk and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0.5g
- Cholesterol 5mg2%
- Sodium 350mg15%
- Total Carbohydrate 47g16%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 5g
Details
All natural. Rich and delicious, these scones are packed with wild blueberries. Serve the scones warm with butter. For an extra treat, try them with our wild Maine blueberry preserves. Robert Rothschild Farm: In 1976, Bob and Sara Rothschild moved from San Francisco, California to Urbana, Ohio to begin their new family business - growing raspberries. Their first product was 400 cases of raspberry preserves. Now, over thirty years later, Robert Rothschild Farm is a world-class leader in the gourmet food industry and the purveyor of award-winning specialty products. RobertRothschild.com.
Ingredients
Wheat Flour (Wheat Flour, Malted Barley Flour), Dried Wild Blueberries (Wild Blueberries, Sugar, Sunflower Oil), Dried Cultivated Blueberries (Cultivated Blueberries, Sugar, Sunflower Oil), Sugar, Buttermilk Powder (Cultured Buttermilk), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Natural Flavor, Raw Sugar, Salt, Sodium Bicarbonate, Vanilla.
Directions
You Will Need: 1 Wild Blueberry Scone Mix packet (included); 1-1/2 sticks cold unsalted butter, cut into small pieces; 1/2 cup cold milk; 1 tbsp cream, for brushing; 1 sugar crystal packet (included). Preheat oven to 450 degrees F. Line a baking sheet with parchment paper, set aside. Empty contents of Wild Blueberry Scone Mix packet into bowl of an electric mixer, combine with butter. Mix together on low speed using paddle attachment until butter starts to break apart. You should still see chunks of butter. Pour cold milk into mixer and mix on low until dough forms. Gently knead dough once or twice to bring it together into a ball (do not over knead or scones will be tough). Place on prepared baking sheet and gently flatten into a disk about 7-9 inches in diameter. Cut dough into eight equal wedges. Separate slightly, brush with buttermilk and sprinkle raw sugar on top. Bake for 10-12 minutes or until golden brown on top. Allow scones to cool for approximately 10 minutes before serving. Yields: 8 scones.
Warnings
Contains: wheat/gluten, milk. This product is manufactured in a facility that processes tree nuts, eggs, milk and soy.
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