Baking Instructions

Scones

Unbelievably Delicious!

Congratulations – If you have scones, you have to try these. If you have only had English Scones, you have to try these and if you have never had scones – you have to try these! Cole & Parks has “Americanized the Scone”. They are so popular, that customers have long-asked for shelf stable scone mixes that would allow them to make our scones at home. Now available are the very same scone recipes that are available in Cole & Parks restaurants – fresh baked every day. Now everyone can enjoy the scones that America loves!

Preheat Conventional Oven to 345°

Ingredients Needed:
1 Egg
½ Cup Water
½ Cup Butter - Cold

	Cinnamon	Blueberry	Cranberry-Orange
STEP 1	Pour contents of large bag into a mixing bowl.	Pour contents of large bag into a mixing bowl.	Pour contents of large bag into a mixing bowl.
STEP 2	Dice ½ cup cold Butter and cut it into the dry mixture – until mixture looks crumbly.	Dice ½ cup cold Butter and cut it into the dry mixture – until mixture looks crumbly.	Dice ½ cup cold Butter and cut it into the dry mixture – until mixture looks crumbly.
STEP 3	In separate bowl, whisk together: water & egg. Stir into dry mixture.	In separate bowl, whisk together: water & egg. Stir into dry mixture.	In separate bowl, whisk together: water, egg & orange zest. Stir into dry mixture.
STEP 4	Knead dough into ball with hands or by using the dough hook attachment on your mixer.	Open packet of blueberries and gently mix into dough.	Open packet of cranberries and gently mix into dough.
STEP 5	Turn dough onto floured surface & form into a rectangle approximately 10” X 4” and ¾” thick. Using knife, cut into 8 wedges as shown below.	Knead dough into ball with hands or by using the dough hook attachment on your mixer.	Knead dough into ball with hands or by using the dough hook attachment on your mixer.
STEP 6	Open packet of cinnamon/sugar and sprinkle generously on top of wedges.	Turn dough onto floured surface & form into a rectangle approximately 10” X 4” and ¾” thick. Using knife, cut into 8 wedges as shown below.	Turn dough onto floured surface & form into a rectangle approximately 10” X 4” and ¾” thick. Using knife, cut into 8 wedges as shown below.
STEP 7	Place triangular wedges out on unprepared baking sheet (silicone mat if available).	Open packet of sanding sugar and sprinkle generously on top of wedges.	Open packet of sanding sugar and sprinkle generously on top of wedges.
STEP 8	Bake 17 – 20 minutes, until scones just begin to crack, edges are lightly golden & center is firm.	Place wedges out on unprepared baking sheet (silicone mat if available).	Place triangular wedges out on unprepared baking sheet (silicone mat if available).
STEP 9		Bake 17 – 20 minutes, until scones just begin to crack, edges are lightly golden & center is firm.	Bake 17 – 20 minutes, until scones just begin to crack, edges are lightly golden & center is firm.

Cut Dough into wedges using this pattern: