All natural. Loaded with the buttery taste of old fashioned toffee, these scones are a rich and delicious addition to your breakfast. Serve the scones warm with butter. For added sweetness, slice and serve with homemade whipped cream and top with our caramel sauce. Robert Rothschild Farm: In 1976, Bob and Sara Rothschild moved from San Francisco, California to Urbana, Ohio to begin their new family business - growing raspberries. Their first product was 400 cases of raspberry preserves. Now, over thirty years later, Robert Rothschild Farm is a world-class leader in the gourmet food industry and the purveyor of award-winning specialty products. RobertRothschild.com.
17 oz (1 lb 1 oz) 482 g x 6
8 per pack
You Will Need: 1 Butter Toffee Chip Scone Mix packet (included); 1-1/2 sticks cold butter, cut into small pieces; 1/2 cup cold buttermilk (preferred) or milk, plus additional for freshing; 1 sugar crystal packet (included). Preheat oven to 450 degrees F. Line a baking sheet with parchment paper, set aside. Empty contents of Butter Toffee Chip Scone Mix packet into bowl of an electric mixer, combine with butter. Mix together on low speed using paddle attachment until butter starts to break apart. You should still see chunks of butter. Pour cold buttermilk into mixer and mix on low until dough forms. Gently knead dough once or twice to bring it together into a ball (do not over knead or scones will be tough). Place on prepared baking sheet and gently flatten into a disk about 8-9 inches in diameter. Cut dough into eight equal wedges. Separate slightly, brush with buttermilk and sprinkle raw sugar on top. Bake for 10-12 minutes or until golden brown on top. Allow scones to cool for approximately 10 minutes before serving. Yields: 8 scones.
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