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Greens Scone Mix 280g

$3.25

Horace Green believed that baking was the most heartfelt way to show you care He created deliciously simple baking mixes for everyone to make and share, and families have been doing just that for over 100 years.

Make scrumptious scones instantly with Green’s scone mix. With our ready made scone mix, you can whip up these delicious treats in minutes — the only other ingredients you’ll need is an egg and some milk.

Our instant scone packet mix is ideal for anyone looking to quickly and easily bake this tasty, classic British dessert.

Ideal for experimenting — try adding chocolate chips into the scone ready mix, or fruit to create your own speciality
Great with lashings of butter or thick cream and jam
Packet scone mix is perfect for new or inexperienced bakers
Irresistible home-baked taste
Ready in minutes
Makes up to 6 servings

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SKU: 5000318107366 Category:
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Wheat Flour, Sugar, Vegetable Oil (Palm), Raising Agents: Sodium Bicarbonate,

Allergens include Cereals containing Gluten from Wheat.

Also, may contain oats, egg, tree nuts and peanuts.

Suitable for vegetarians.

Typical values per 100g
Energy: 1412 kJ / 335 kcal
Fat: 7.7g
of which saturates: 3.4g
Carbohydrates: 57g
of which sugars: 15g
Protein: 8.8g
Salt: 0.85g

Pre-heat oven to 220°C (200°C for fan a fan oven) / 427°F / Gas Mark 7. Lightly grease a baking tray and set aside.
Empty the scone mix into a bowl. Mix the egg and 70ml (4½ tablespoons) of milk together.
Reserve 2 teaspoons for glazing (see step 4) and then add the remaining liquid to the scone mix.
Stir until a smooth dough is formed.
Roll the dough onto a lightly floured surface to approximately 2cm thickness. Cut into 6 scones using a 6cm cutter or use the rim of a drinking glass as a template to cut out. Place onto the greased baking tray.
Brush the tops of the scones with the remaining egg-milk mixture to glaze. Leave to rise for 10 minutes at room temperature.
Bake in the centre of the oven for 10-12 minutes until golden brown.
Serve with clotted cream and jam.

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