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|8 servings per container|
|Serving Size: 2 oz|
|Calories from Fat||35|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||4 g (6%)|
|Saturated Fat||1.5 g (7%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||350 mg (14%)|
|Total Carbohydrate||37 g (12%)|
|Dietary Fiber||1 g (5%)|
Scones are neither cake nor bread, but a moist flavourful fine bread - to be enjoyed with cherished family & friends. Just add water & bake. Hot buttered scones, freshly baked, the perfect compliment to a traditional afternoon tea. For generations Irish mills have preserved the time honored method of grinding a blend of selected wheats on their traditional millstones to produce flour with a unique flavour and wholesome taste. Irish afternoon tea, served between 3 and 5, may include scones with butter, jam and curds and other sandwiches and cakes. This can be a relaxing time - either very informal or a little special with the best china and linens - to enjoy with family and friends. Now, based on the recipe used by generations of Irish housewives, Hogan's ready-to-bake Scone Mix provides the opportunity for everyone to enjoy these unique scones. Serving Suggestions: Delicious straight out of the oven, cold or warmed in the oven. Serve with butter, jam, Hogan's Lemon Curd for breakfast instead of bread. Scones are perfect for lunchtime as a sandwich or served with soup and a special treat at dinner. Dedicated to bringing the essence of things Celtic to your senses. Product of Ireland.
Wheat Flour, Sugar, Vegetable Fat, Milk Powder, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Mono Calcium Phosphate), Dextrose, Powdered Fat, Salt.
Allergens: Contains wheat, wheat gluten, milk powder.
Baking: You Will Need: 8 fl oz cold water; lightly greased flat cookie sheet. Method: Pre-heat oven to 450 degrees F/230 degrees C. Place the water in the mixing bowl and then add mix. (This is a little different but trust me). Mix just until all liquid is incorporated. Empty contents onto floured surface. Knead lightly until just smooth. Roll or pat out to 3/4 inch thickness. Cut out rounds using a 2 inch scone cutter or glass. Press together trimmings and repeat. Place scones on a lightly greased cookie sheet and leave to rest for 15 minutes. Bake for 12-15 minutes until golden brown. Tips: Before cutting out scones, first dip rim of cutter in flour. Cut straight down. Do not twist the cutter or scones will rise unevenly. For professional finish, brush either milk or beaten egg on top of scones prior to baking. Variations: For a richer scone, add a fistful of currants or chopped dried fruit to the mix.
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