Raspberry White Chocolate Scone Mix

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, White Chocolate Chips (Sugar, Cocoa Butter, Milk, Sunflower Lecithin, Vanilla), Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Natural Raspberry Flavored Pieces (Sugar, Corn Syrup, Corn Cereal, Cornstarch, Palm Oil, Natural Flavors, Citric Acid, Fruit and Vegetable Extract, Dried Raspberries, Caramel Color), Raspberries, Natural White Chocolate Flavored Pieces (Sugar, Corn Syrup, Calcium Carbonate, Corn Cereal, Palm Oil, Cornstarch, Natural Flavor), Salt, Natural Flavor, Baking Soda (leavening), Cocoa Butter Powder (Maltodextrin, Modified Cocoa Butter). 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.

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.