Mix ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 18 months. Once opened, store at room temperature and enjoy within 12 months.

Scone Ingredients

Scone mix (included)
6 Tbs. heavy cream
1 stick unsalted, cold butter, cut into small pieces or shredded (frozen butter works well).
1 egg, well-beaten

Scone Directions

Preheat oven to 425°F.
Pour scone mix in large mixing bowl. Add butter and blend with your fingertips until mixture resembles coarse crumbs. Add heavy cream and egg. Allow mixture to sit for 5 minutes.
Pat mixture into a ball. On well-floured surface, form dough into 8" round. For best results, refrigerate dough for 20 minutes.
When ready to bake, cut round into 8 wedges. Place wedges on baking sheet 1 1/2" apart. Bake until lightly browned, approx. 14 minutes.

Glaze Ingredients

Glaze Directions

Pour glaze mix in small bowl. Whisk in milk a few drops at a time until desired consistency is reached.
Drizzle over cooled scones.

Williams Sonoma Gluten-Free Scone Mix, Lemon Poppyseed