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Breakfast. Quality. Cafe baking. Jump start your morning with the savory taste of pumpkin and a hint of sugary maple. This scone mix takes two fall flavors to the next level. For a tasty alternative, try brushing the tops with melted butter just before baking and sprinkle with cinnamon sugar. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. Contains ingredients produced with genetic engineering. stonewallkitchen.com.
Malted Wheat Flour, Pumpkin (Pumpkin, Maltodextrin, Corn Flour, Sunflower Based Lecithin), Confectioner's Sugar, Sugar, Buttermilk, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Spice Blend, Baking Soda, Sea Salt, Natural Flavor.
Contains: wheat, milk.
Baking Instructions: From your pantry you will need - For the Scones: 8 tbsp. (1 stick) unsalted butter, cold and cubed; 3/4 cup cold water. For the Glaze: 1/2 to 1 tbsp. milk. Directions for Scones: Preheat oven to 450 degrees F. Lightly grease a cookie sheet. Pour contents of scone mix into mixing bowl. Add butter and cut in with pastry blender or fingertips until it resembles coarse crumbs. Add cold water and lightly mix just until mixture begins to hold together. Do not overwork. Turn dough onto a well-floured work surface. Knead gently until it holds together. Pat dough into a 1/2-inch thick round shape. Cut round into 8 wedges. Place on prepared cookie sheet. Bake until lightly browned, approximately 12-15 minutes. Allow to cool on wire rack. Directions for Glaze: Empty contents of glaze packet into a bowl. Whisk in milk and keep whisking until glaze is smooth. Drizzle over cooled scones.
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