Cooking instructions for Scones

• 1/3 cup butter or butter substitute, melted
• 2 eggs (substitute equivalent egg replacer for egg allergy/intolerance)
• 1/4 cup cream (substitute soy or rice milk for dairy allergy/intolerance)
• 1 tsp vanilla extract

Preheat oven to 325F. Beat eggs well and add cream, vanilla, and then slowly add butter. Add scone mix and blend until it
comes to a ball sticking to the sides of the bowl. Roll between two sheets of waxed paper, about 1/2 inch thick, and cut
into triangular shapes. (For extra browning and richness brush with additional melted butter.) Place onto greased cookie sheet
and bake until middle is slightly firm and beginning to brown - about 20 minutes.
Yield: 12 to 15 scones, depending on size.

Detailed cooking instructions are included with all baking mixes.