Ingredients
INGREDIENTS: Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Palm Oil, Raising Agents (Monocalcium Phosphate, Potassium Hydrogen Carbonate), Rapeseed Oil, Salt.
Nutrition information
| Typical Values | Per 100g | One scone (53g) |
|---|---|---|
| Energy | 1259kJ / 299kcal | 667kJ / 158kcal |
| Fat | 6.9g | 3.7g |
| Saturates | 3.0g | 1.6g |
| Carbohydrate | 50.5g | 26.8g |
| Sugars | 11.8g | 6.3g |
| Fibre | 2.2g | 1.2g |
| Protein | 7.5g | 4.0g |
| Salt | 0.26g | 0.14g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
WHAT YOU WILL NEED
- 150ml (10 tbsp) semi skimmed milk
- flour for dusting
- 6cm (2½ inch) cutter
- greased baking sheet
Optional: Milk or beaten egg to glaze
Makes: 8 scones
PREPARATION GUIDELINES
Cooking time: 12-15 minutes Method: Oven
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7 and lightly grease a baking sheet.
2. Empty the scone mix into a mixing bowl. Add most of the milk and mix, gradually add the remainder of the milk until you form a dough.
3. Knead the mixture very lightly to form a soft, smooth dough.
4. Roll out the dough on a floured surface to approximately 2cm thick and cut into 8 rounds using a 6cm (2½") cutter.
5. Place on the baking sheet, for more golden brown scones glaze with milk or beaten egg.
6. Cook in the oven for 12-15 minutes until well risen or golden brown. Cool on a cooling rack.
Microwave
Storage
Net Contents
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