Gingerbread Scone Mix with Lemon Glaze

SCONE Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Molasses Powder (Molasses, Maltodextrin), Vegetable Oil [(Canola Oil (Ascorbic Acid and Rosemary added to preserve freshness) and/or Sunflower Oil], Palm Oil, Sugar, Buttermilk, Wheat Gluten, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Ginger, Salt, Spices, Baking Soda (leavening), Caramel Color. GLAZE Powdered Sugar, Lemon Juice Powder, Citric Acid. CONTAINS: Wheat, Milk. This product is prepared and packaged using equipment that may come in contact with Egg, Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame.

Preheat oven to 375°F.
Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.

In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.

Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.

For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.

Bake 14-16 minutes, or until firm and lightly golden on top.

While scones bake, empty lemon glaze mix into a small bowl and slowly stir in 2-3 teaspoons of water to make a smooth, creamy glaze.
Spread or drizzle glaze over warm scones.