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Raspberry & White Chocolate Scone Mix


A delicious summery bake which can be complemented with a heaped spoon of clotted cream!

Makes 10 scones



Heat oven to 190° C / 375° F / 170° C fan oven / Gas Mark 5

Grease & line a baking sheet

Add 50 g butter and one small egg to a bowl

Pour the contents of the jar into the bowl and rub mixture together into crumbs

Make a well in centre of mixture and add 60-70 ml milk, bind together

Turn out onto a lightly floured surface, roll to about 2cm thick

Use a 6cm round cutter and place on baking sheet

Bake for 15-20 minutes

Cool on wire baking rack

Ingredients: Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; White Chocolate (Sugar, Whole Milk Powder, Cocoa Butter, Non Fat Dry Milk, Emulsifier: Soya Lecithin; Natural Vanilla Flavouring); Caster Sugar; Light Brown Sugar (Cane Molasses, Partially Inverted Sugar Syrup); Freeze Dried Raspberry Pieces. Chocolate contains 20% minimum Cocoa Solids

For allergens, see items in Bold

Note:  This mix does not contain nuts, but is produced in an environment which handles nuts

Weight –  400 g

Jar Volume:  0.5 litre