Orange Cranberry Scones Baking Mix

$11.00

Description

Looking for a deliciously easy scone to make?  Try this Orange Cranberry Scone Mix and your tastebuds will thank you!  Filled with chewy cranberries and real dried orange crystals, this scone is delightful for breakfast or as an afternoon tea accompaniment.  It brings the best flavors from Florida and New England together for a taste you want to enjoy over and over!  Just add 1 cup heavy cream, bake and enjoy! 

Hand crafted in small batches in Ailey, GA.


 

 

 

Dr. T. A. Peterson, known as Dr. Pete to his patients, was reared in this sleepy south Georgia town. It was here that he enjoyed many meals with family and friends and learned to love entertaining with great food. After becoming a doctor, he was often seen with his worn, black leather doctor's bag in hand entering homes around Savannah, Georgia, to check on a broken bone, to give a shot, or administer a friendly dose of good conversation. As much as Dr. Pete loved his practice of medicine, he equally loved the art of cooking, and he spent many joyous hours creating and preparing wonderful dishes and sauces for his family and friends. In 1985, his daughter and son-in-law, Jan and Joel Coffee, began bottling some of his recipes, and selling them to the public under the "Dr. Pete's" label. Now you can enjoy the marinades and sauces that Dr. Pete's family and friends have enjoyed for years.

Care Instructions

Store in a cool, dry place. Shelf life 1 year.

Ingredients

Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulphate), sugar, dried cranberries crystallized orange (citric acid, orange oil, orange juice).

Contains: Wheat

How To Use

Preheat oven to 400 degrees. Pour scone mix in large bowl, stir to evenly distribute fruit, add heavy cream to fill the cup, then add to scone mix; gently mix until a sticky ball forms. Turn onto floured cutting board, knead about 10 times. Pat into circle 1 inch thick; cut into 10 large or 20 small wedges. Place onto baking sheet and bake for 14-16 minutes, until lightly brown. Serve with butter, jam, or your favorite topping.