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  1. Schwan's Signature Raspberry White Chocolate Scone Dough
  2. Schwan's Signature Raspberry White Chocolate Scone Dough
  3. Schwan's Signature Raspberry White Chocolate Scone Dough

Signature™ Raspberry White Chocolate Scone Dough

Product Stock Keeping Unit: #821
Product Size: 12 ct., 3.75 oz. each
Signature™Our ultra-premium selection of foods curated for unsurpassed taste and quality.
Price:$17.99

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  • Product Details

  • Preparation

  • Nutrition & Ingredients

Product Details

Signature™ Raspberry White Chocolate Scone Dough from Schwan's Home Delivery bakes up into tantalizing triangular breakfast treats. Our Signature™ frozen scone dough is delightfully sweet and made with real white chocolate chunks, raspberries and raspberry flavors for a mouthwatering medley of flavors. Made with no artificial flavors and no colors from artificial sources, our scone dough is pre-portioned for place-and-bake convenience and can't-resist-it delight. Fill your whole house with the delicious aroma of white chocolate raspberry scones and watch everyone come running to share in the tender, fresh-baked deliciousness.

  • Sweet scone dough with raspberries and white chocolate chunks
  • No artificial flavors
  • No colors from artificial sources
  • Package includes: Individually portioned dough for 12 scones
  • Ready in 32 minutes from the oven

  • Oven Oven

Preparation

    • Oven Oven
  • (FROZEN DOUGH) IS NOT READY-TO-EAT AND MUST BE THOROUGHLY COOKED BEFORE EATING.
  • TO PREVENT ILLNESS FROM NATURALLY OCCURRING BACTERIA IN WHEAT FLOUR, DO NOT EAT RAW DOUGH; WASH HANDS AND SURFACES AFTER HANDLING.
  • Prepare from FROZEN state.
  • Appliances may vary, adjust accordingly.
  • FULL SCONE:
  • 1. Preheat oven to 350°F.
  • 2. Remove from package and break at score line.
  • 3. Place desired number of scones 2 inches apart onto a baking sheet.
  • 4. Bake on center rack for 30 - 32 minutes.
  • 5. Let stand 3 minutes.
  • HALF SCONE:
  • 1. Preheat oven to 350°F.
  • 2. Remove from package and break at score line. Cut in half.
  • 3. Place desired number of scones 2 inches apart onto a baking sheet.
  • 4. Bake on center rack for 28 - 30 minutes.
  • 5. Let stand 3 minutes.
  • FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. THIS PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 160°F PRIOR TO EATING.

Nutrition & Ingredients

Nutrition Facts
12 servings per container
Serving Size 1 scone (106g)
Amount Per Serving
Calories 430
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 340mg 15%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 4%
Total Sugars 26g
Includes 22g Added Sugars 43%
Protein 6g
Vitamin D 0mcg 0%
Calcium 180mg 15%
Iron 1.8mg 10%
Potassium 170mg 4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, SUGAR, WATER, WHITE CHOCOLATE CHUNKS (SUGAR, COCOA BUTTER, WHOLE MILK POWDER, NONFAT DRY MILK, BUTTERFAT, SOY LECITHIN, VANILLA EXTRACT), MODFIED WHEY, RASPBERRY FLAVORED PIECES (DEXTROSE, SUGAR, WHEAT FLOUR, SOYBEAN OIL, CELLULOSE GUM, MALTODEXTRIN, FRUIT AND VEGETABLE JUICE COLOR, NATURAL FLAVOR, CITRIC ACID), RASPBERRIES, MODIFIED CORN STARCH, NATURAL RASPBERRY FLAVOR FRUIT PIECES (SUGAR, DRIED CRANBERRIES, CITRIC ACID, NATURAL FLAVOR, ELDERBERRY JUICE CONCENTRATE, SUNFLOWER OIL, SOY LECITHIN), WHEAT PROTEIN ISOLATE, CALCIUM ACID PYROPHOSPHATE, BAKING SODA, NONFAT MILK, SALT, MONOCALCIUM PHOSPHATE, PECTIN, CITRIC ACID, XANTHAN GUM, NATURAL FLAVOR.

CONTAINS: MILK, EGG, WHEAT, SOY

CONTAINS BIOENGINEERED FOOD INGREDIENTS.

PRODUCT OF U.S.A.

Note: Product information, including but not limited to ingredients, allergens, nutritional content, bioengineered information, country of origin and preparation instructions may change as our recipes are updated. Please refer to the product packaging for the most up-to-date information.