Warm up your kitchen by baking homemade scones with this M&S Buttermilk Scone Mix. Simply add eggs, butter and milk to create 6 golden scones in just 15 minutes. This British baking mix from a trusted UK brand makes it easy to enjoy fresh scones anytime.
M&S Buttermilk Scone Mix - Our sweet buttermilk scone mix makes 6 delicious scones in 15 minutes. Simply add eggs, butter and milk. Suitable for vegetarians.
Country of origin: United Kingdom
This is a raw product and must be fully cooked before eating. Ensure good kitchen hygiene and hand washing when handling raw flour and raw flour products.
Ingredients: Wheatflour, Sugar, Dried Buttermilk (5%), Raising Agent: E341(i), Sodium Bicarbonate, Salt, Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid
Allergen Information: May Contain Eggs, Contains Milk, May Contain Soya, Contains Wheat. Not suitable for those with an Egg and Soya allergy.
Suitable for Vegetarians
| Typical Values | per 100g | per 84g scone | Reference intake (adult) |
|---|---|---|---|
| Energy kJ | 1427 | 1203 | 8400kJ/ |
| Energy kcal | 340 | 287 | 2000kcal |
| Fat | 12.4g | 10.5g | 70g |
| - of which saturates | 8.3g | 7.0g | 20g |
| Carbohydrate | 47.1g | 39.7g | |
| - of which sugars | 10.8g | 9.1g | 90g |
| Fibre | 1.8g | 1.5g | |
| Protein | 9.0g | 7.6g | |
| Salt | 0.73g | 0.62g | 6g |
Storage: For best before end, see base of pack. Store in a cool, dry place.
Usage: 6 Servings
Additional Information: FSC - FSC® Mix, Paper, FSC® C012938, This mix paper packaging is FSC® certified.
Package type: Box
Recycling: Box - Recycle; Film - Recycle with bags at large supermarket - Don't recycle at home
Recipe: Buttermilk SconesMakes 6. Serve warm, buttered and topped with jam & whipped cream.
Ingredients: 1 Box scone mix, 2 Medium eggs, 70g Unsalted butter, 120ml Semi skimmed milk, 1 Baking sheet lined with greaseproof paper, 6 or 7cm cutter, Oven 220°C / Fan 200°C / Gas mark 7.
Method: 1. Pre-heat oven to 220°C / Fan 200°C / Gas mark 7. 2. Empty the scone mix into a mixing bowl and rub in diced cold butter until the mix resembles breadcrumbs. 3. Mix 1 egg with the milk, then make a well in the centre of the mix and pour in the egg mixture. Mix with a wooden spoon to form a dough. Do not knead. 4. Roll out the dough on a floured surface to approximately 2.5cm thick and cut out 6 scones using a 6 or 7 cm floured cutter. 5. Beat the second egg and brush the tops of the scones - avoiding dripping down the sides. 6. Bake in the centre of the oven for 13-15 minutes until well risen and golden brown. 7. Remove from the oven and leave to cool. Top Tip! Don't overwork the dough or allow it to get too warm. Don't add too much flour to the surface when you roll out the dough.
