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Stonewall Kitchen Breakfast Scone Mix Blueberry Sour Cream - 12 Oz

Stonewall Kitchen Breakfast Scone Mix Blueberry Sour Cream - 12 Oz

Scone Mix, Blueberry Sour Cream

Make mornings memorable. Quality. Cafe baking. Our Blueberry Sour Cream Scone Mix has the essence of a favorite family recipe; the kind that is handwritten on a well-worn recipe card and lovingly passed from friend to friend. Fluffy, buttery, and full of blueberries, these scones are sure to bring a smile to your face. In 1991, we set up a small table at the local farmers' market proudly displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be the most awarded specialty food company in the country. Our headquarters are in York, Maine where you can visit our flagship store, cafe and celebrated cooking school. Be sure to stop in when you're in the area! - Jim Stott and Jonathan King. Creators of Stonewall Kitchen. Cafe baking line. Made in USA.
Nutrition Facts

Serving Size: 0.125dry mix
Servings Per Container: 8
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 15
Total Fat Amount Per serving 1.5g 2%
Saturated Fat Amount Per serving 1g 5%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 5mg 2%
Sodium Amount Per serving 270mg 11%
Total Carbohydrate Amount Per serving 31g 10%
Dietary Fiber Amount Per serving 1g 4%
Sugars Amount Per serving 5g
Protein Amount Per serving 4g 0%
Vitamin A 2%
Vitamin C 2%
Calcium 8%
Iron 6%
Malted Wheat Flour, Sugar, Sour Cream, Blueberries, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Sea Salt, Natural Flavor, Baking Soda.
Product Attributes
Warning Contains: Contains: wheat, milk.
Directions Cooking Instructions: From your pantry you will need - 10 tbsp unsalted, cold butter, cut into small pieces or shredded; 1/2 cup cold water. Preheat oven to 450 degrees F. Put dry mix into large mixing bowl. Add butter and cut in with pastry blender, fork, or two knives until it resembles coarse crumbs. Add cold water and mix lightly until mixture holds together in a ball. Do not over work dough. Gently turn dough onto a well-floured work surface. Knead gently until it holds together. Form dough into 8 inch x 1/2 inch round. Cut round into eight wedges. Place on baking sheet 1-1/2 inch apart. Bake until lightly browned, approximately 10-12 minutes. Makes 8 scones.
About the Producer Stonewall Kitchen


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