Unbleached, Unbromated Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine (Vegetable oil blend (Soybean and Palm oils), Water, Salt, Mono- and diglycerides, Soy Lecithin, Sodium benzoate (as a preservative), Beta carotene (color), Vitamin A palmitate), Sugar, Sweetened Blueberries (Dextrose, Palm Oil, Enriched Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Citric Acid, Water, Cellulose Gum, Maltodextrin, Artificial Flavor, Soy Lecithin, Red 40, Blue 2, Blue 1.), Water, Infused Blueberry (Sucrose, Blueberry, Sunflower Oil), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Dried Egg Yolks, Salt. Contains Wheat, Soy and Egg. ALLEGEN INFO: THIS ITEM IS PRODUCED IN A FACILITY WHERE WHEAT, EGGS, MILK, SOY, PEANUTS AND/OR TREE NUTS ARE USED. CONTAINS A BIOENGINEERED FOOD INGREDIENT
BAKING INSTRUCTIONS PLEASE DO NOT CONSUME RAW SCONE DOUGH. Baking Instructions Directions for Handling Scone Dough (Sizes: 1.25 oz.) Bake from frozen. Place 24 scones (4x6) equally spaced on a standard baking pan lined with parchment paper. PREHEAT OVEN: Baking Time for Convection Oven 350 degrees for 12 - 16 "&"minutes, until light golden on edges. Baking Time for Rack Oven 350 degrees for 12-16 minutes, until light golden on edges.