Cinnamon Scone Dough*

Keep frozen.
Preheat oven: 350F. Place dough on cutting board and cut into desired size. For 8 medium scones, use a knife & cut an "x" into the block & then a "+" so you end up with 8 triangles.Cut in 1/2 again for 16 minis. Place scones on cookie sheet lined w/ parchment or foil that has been sprayed with non-stick spray & bake 16-18 mins (add’l time if larger scones) until lightly golden. For a nice touch either sprinkle w/ coarse sugar prior to baking, or AFTER baking mix a glaze of powdered sugar & a dash of milk (whisk until desired consistency) & drizzle on top of cooled scones..

Ingredients: enriched unbleached wheat flour wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid, margarine soybean oil, palm oil, water, salt, mono and diglycerides, nonfat dry milk, soy lecithin, to preserve freshness sodium benzoate, artificial flavor, vitamin a palmitate, colored with beta carotene, sugar, cinnamon drops sugar, palm oil, cinnamon, nonfat dry milk, soy lecithin an emulsifier, water.

If cut into 8 scones: 1 scone: approx. 145 cal., 6.5g fat, 20g carbs, 20mg cholesterol, 1.5g protein. Contains wheat, egg, soy. Made on shared equipment with tree nuts & peanuts.