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Sticky Fingers Scones Premium Mix Spiced Eggnog - 16 Oz
Scone Mix, Premium, Spiced Eggnog
Spiced eggnog scones. An original since 1987. Quick & easy. Happy holidays from Sticky Fingers Bakeries. Just add water, mix & bake. No preservatives. No artificial flavors. No trans-fats. No cholesterol. No eggs. All natural. Eggnog scones? You betcha. Why eggnog? Simple. What other taste could be so perfectly associated with the holiday season than eggnog. (The fruitcake idea was dropped pretty quickly.) So with unfettered determination Sticky Fingers Bakeries set out to create the best tasting all-natural eggnog scones in the world. And because we're pretty sure ours are the only all-natural eggnog scones in the world, we're confident that ours are the best. We hope that someday, the holidays just won't seem the same without Sticky Fingers' Eggnog Scones - or our equally tasty, Eggnog Muffins. They're both full of eggnoggy goodness. Enjoy. Product of USA.
Serving Size: 1baked scone
Servings Per Container: 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 35|
|Total Fat||Amount Per serving 3.5g||6%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 250mg||10%|
|Total Carbohydrate||Amount Per serving 27g||9%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 8g|
|Protein||Amount Per serving 3g||0%|
Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil (with Ascorbic Acid and Rosemary Added to Preserve Freshness), Buttermilk Powder, Natural Eggnog Flavor, Leavening ([Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Sodium Bicarbonate), Salt, Natural Vanilla Flavor, Spices.
Warning Contains: Allergen Statement: This product contains wheat and milk. It is manufactured on equipment that may come in contact with egg, soy, and tree nuts or their oils.
Directions Prep: Preheat oven to 375 degrees F. Lightly grease baking sheet pan. Mix: In bowl, add 3/4 cup of water to entire mix. Stir with fork until water is completely combined and sticky dough forms. Bake: Drop heaping tablespoons of dough (about 12) onto pan. Bake 12-15 minutes. For Wedge Style: With lightly floured hands, pat the dough into a 10 inch diameter circle in the center of prepared baking sheet pan. Score deeply with knife into 8 wedges. Bake 18-20 minutes.
About the Producer Sticky Fingers Bakeries
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