Stonewall Kitchen, Everything Scone Mix, 11,54 uncji (327,15 g)

Baking Instructions

Makes 8 buns

From your pantry you need...

• 8 tbsp. (1 stick) unsalted butter, cold and cut into small pieces or shredded
• 1 large egg
• 2/3 cup of milk and extra for washing up

Preheat oven to 425°F. Empty dry mixture into a large mixing bowl. Add butter and cut in with a pastry blender, fork, or two knives until it resembles coarse crumbs. In a small bowl, whisk together egg and 2/3 cup milk. Add liquid to dry mixture and butter, stirring lightly with a spoon until mixture comes together to form a ball (do not overwork dough). Gently turn dough out onto a well-flushed work surface. Pat down gently until held together. Shape dough into an 8 x ½-inch round. Cut into 8 wedges. Brush top of each wedge with reserved milk and sprinkle evenly with all seasoning packet. Place on baking sheet, spacing 1½ inches apart. Bake until lightly browned, about 12-15 minutes.