Scone mix bundled with tea bags makes a cozy gift!
Makes 1 bag mix for 8 scones.
2 cups Gold Medal all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1 tablespoon poppy seed
1/4 teaspoon salt
1/3 cup butter or margarine
1/3 cup currants
Heat oven to 425 degrees F.
Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
Print easy scone directions on card stock and tie to scone mix with ribbon.
Nutrition Information: 1 Serving: Calories 235 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars ncg); Protein 4g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 12%; Iron 10%
Exchanges: 1 1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph courtesy of Betty Crocker 2007/TM General Mills.