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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:  flour (wheat), sugar, freeze dried raspberries, white chocolate chunks (milk, soya),

For allergens, see items in Bold.

Weight –  400 g