Ingrédients wheat flour from France (gluten), unrefined cane sugar, raisins (dried raisins, non-hydrogenated rapeseed oil), baking powders: sodium bicarbonate and disodium diphosphate, lemons peels, acidifier: citric acid, natural flavour (lemon).
Mix for 8 to 10 scones : Add: 40g of soft butter, 15cl of milk, a pinch of salt.
Preheat oven to 220°C (425°F). Flour the worktop. Pour the mix into a large bowl. Stir. Add the soft butter in small pieces. Stir. Add the milk little by little until the dough is consistent. Roll out the dough to about 2cm thickness. Cut the dough into circles with a cookie cutter (diameter : 5 to 7cm). Place the scones on a baking sheet than on an oven rack. Brush the scones with milk. Bake for about 12 minutes. Cool on a wire rack. Serve warm with butter, jam or clutted cream.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.