Frosted Cranberry Orange Scone Mix

This has been a fun product. 

People are delighted to discover how easy English scones can be. And they're amazed at how good they are.  

You can't beat homemade scones fresh out of the oven.

And when friends drop by, well, they're stunned that you can make scones like that in your kitchen.

These are cranberry scones with an orange drizzle. There are loads of dried cranberries, and you can drizzle the orange frosting or use it as a glaze.

You can't go wrong.

Learn more about your cranberry scones

• Really, I've never made scones. Can I do it?  Yep! guaranteed. One batch and you're a pro. Even if you've never made biscuits, you can make scones.
• What's the secret? Don't let the butter melt.  That's what makes them flaky. The scones go into the oven with the butter still in tiny chunks.  Butter is 15% water, and when the water turns to steam, it does the magic. All you have to do is put the scones in the oven before the butter melts.    
• Is it really that simple? It is. Preheat the oven. Start with rock-hard butter to give yourself time. Pat the dough into a rough disc, nothing fancy, and cut it into wedges with a kitchen knife. You're ready to go.
• How do I cut the butter into little chunks? They make a handy little gizmo called a pastry knife, but you don't need one. With a pastry knife, you cut the butter into chunks right in the flour in the bowl. But you can do it on a cutting board and scrape the chunks into the flour mixture.
• Oh, with a chef's knife or butcher knife. How small do I make the chunks? Maybe a quarter-inch on average.

Just follow the directions and you'll have flaky, buttery, light scones. They're incredibly delicious, better than a tea shop.

Serve them warm with a little butter. Your family and friends will love them.

These will make you famous! 

The Baker's Rule of Success for Scones:

There's a simple rule to fabulous scones: Start with rock-hard butter. Then, cut the butter into the flour mixture with a pastry knife without the butter melting. Little pieces of butter are what make scones flaky. Start with hard butter, mix quickly, and put them in the oven.

What others say! 

"Lots of cranberries and there’s a bit of an orange flavor to the icing. Very good! Will definitely purchase again"--Linda Brown

"The idea of making scones has always been a bit daunting, but these are a snap! They taste great too and go fast. The cranberry orange were flaky, buttery and light - as opposed to those I used to buy in the grocery store bakery area. Just wish my English grandmother was here to see me make scones!"--Jan Bevan

 "These are absolutely the BEST cranberry orange scones I've ever had. Forget the expensive ones you get at the coffee shops. These are just wonderful. Even better, they're incredibly easy to prepare. Cut in the butter (I invested in a good pastry knife), mix in the cold water, moosh it around with your hands, pat into a disk, cut into wedges, and bake. That's it! Oh, yeah -- drizzle with frosting after they're done. I'm buying more of these mixes to have on hand for when company drops by for coffee."--Lana M

 

Ingredients: Enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), cranberries (dried cranberries), powdered sugar (sugar, cornstarch), sugar, buttermilk powder, meringue powder (egg whites, vanilla and sugar), dry milk, natural and artificial flavoring, baking powder, baking soda, and salt. This product contains wheat, dairy products, and eggs and may contain traces of soy, tree nuts, or peanuts.