Stonewall Kitchen, Orange Cranberry Scone Mix, 12,9 uncji (366 g)

Makes 8 scones

From your pantry you will need ...

For the scones:

• 8 Tbsp. (1 stick) unsalted butter, cold and cubed
• 1/2 cup cold water

For the glaze:

• 1 Tbsp. orange juice or 1-2 Tbsp. milk or cream

For scones: Preheat oven to 450ºF. Lightly spray a cookie sheet with cooking spray. Pour contents of scone mix into mixing bowl. Add butter and cut in with pastry blender or fingertips until it resembles coarse crumbs. Add cold water and mix lightly, just until mixture begins to hold together. Do not overwork dough. Turn dough onto a well-floured work surface. Knead gently until it holds together. Pat dough into a 1/2 inch-thick round. Cut round into eight wedges. Place on prepared cookie sheet. Bake until lightly browned, approximately 10-12 minutes. Allow to cool on wire rack.

For glaze: Empty glaze mix into a bowl. Whisk in orange juice, milk or cream and keep whisking until glaze is smooth. Drizzle over cooled scones.