BLUEBERRY SCONE DOUGH ARTIFICIALLY FLAVORED
Artificially flavored blueberry scone dough with a dense flaky texture and just the right amount of sweetness. 10 oz square dough piece that can be cut into various shapes and sizes.
Biscotti, Tart Crust, Scone Cookies
DO NOT CONSUME RAW SCONE DOUGH. USE SAFE FOOD HANDLING PROCEDURES 1. STORE FROZEN SCONE DOUGH BETWEEN 0 F (-18 C) AND -10 F (-23 C) UNTIL READY TO USE. 2. PLACE FROZEN SCONES APPROXIMATELY 1" (2.5CM) APART ON PAPER LINED TRAY. 3. FOR BEST RESULTS, LET THAW AT ROOM TEMPERATURE FOR 15 – 20 MINUTES. 4. MAY BE CUT AS DESIRED TO CREATE DIFFERENT SHAPES AND SIZES. 5. BAKE IN A PREHEATED RACK OR CONVECTION OVEN AT 350 F (175 C) FOR APPROXIMATELY 20 – 25 MINUTES. NOTE: SCONES SHOULD BE GOLDEN BROWN – AVOID OVER BAKING.
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), MARGARINE (SOYBEAN AND PALM OILS, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE), COLORED WITH (BETA CAROTENE), VITAMIN A PALMITATE), SUGAR, WATER, DEXTROSE, SWEETENED DRIED BLUEBERRIES (BLUEBERRIES, SUGAR, SUNFLOWER OIL), CONTAINS LESS THAN 2% OF THE FOLLOWING: PALM OIL, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, CITRIC ACID, CELLULOSE GUM, MALTODEXTRIN, ARTIFICIAL FLAVOR, SOY LECITHIN, EGG YOLKS, ARTIFICIAL COLOR (RED 40, BLUE 2, BLUE 1).