A northwest tradition since 1932. Exceptional shortcake. See back panel. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. Homemade. Made easy. It began in 1932 with the women of a Seattle bridge club and a great idea for an easy-to-make pie crust. Since then Krusteaz - a clever mix of crust and ease - has come to stand for home-baked goodness, fresh from the oven in minutes. Our traditional English style scone mix bakes up golden, tender, and delicious. One bite and you'll know why Krusteaz is such a cherished Northwest tradition. Visit our web site! www.krusteaz.com. For recipes and product information. Quality Pledge: Providing the finest quality products is our commitment to you. We welcome your questions or comments. Please call us at 1-800-457-7744, weekdays 7:00 AM to 5:00 PM (PT), or write to: Consumer Relations, Continental Mills, PO Box 88176, Seattle, WA 98138-2176. Please provide the UPC (bar) and manufacturing codes.
16 oz (1 lb) 453 g x 12
0.33 cup mix
about 12 per pack
You Will Need: 2/3 cup milk. Before You Begin: Preheat oven to 425 degrees F. 1. Blend full box scone mix and milk together in medium bowl. 2. Knead dough 5-6 times on a generously floured surface, folding dough in half on top of itself each time. 3. Divide dough into 3 pieces. Form each piece into a ball and pat to 5-inch circle, slightly domed in center. 4. Cut each dome into 4 wedges. Place scones on ungreased baking sheet. Let dough rest 10 minutes. 5. Bake 10-12 minutes or until light golden brown. Makes 12 scones. For larger bakery style scones, prepare dough as directed. Form dough into 1, 8-inch circle, slightly domed in center. Slice dough into 8 wedges. Bake at 425 degrees F 14-16 minutes or until light golden brown. Makes 8 bakery style scones. Serve scones warm from the oven with butter and fruit preserves.
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