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Nutrition Facts
Serving Size 110 g
(Approx. 10 Servings)
Amount Per Serving
Calories 450 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 18 g 90%
Trans Fat 1.0 g
Cholesterol 90 mg 30%
Sodium 580 mg 24%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 8%
Sugars 19 g
Protein 8 g
Vitamin A 15% Iron 8%
Vitamin C 0% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
White Chocolate Rosemary Scones
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
10  People


Recipe makes 10 Servings

3 cup(s) H-E-B All Purpose Baking Mix
2 Tbsp sugar
8 Oz salted butter, chilled and cubed
2 large eggs
1/2 cup(s) whole milk, (or half and half)
1/4 Tsp almond extract
1 cup(s) white chocolate chips
1 Tbsp fresh rosemary, very finely chopped
1/4 cup(s) H‑E‑B Organics Dry Roasted Almonds, Unsalted, chopped
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In a large bowl, blend baking mix and sugar together. Crumble butter into dry ingredients and use your fingertips to combine. A few little remaining lumps of butter is fine.
In another small bowl, beat eggs then add milk and almond extract. Whisk until incorporated then add to the butter mixture. Use your hands to mix just until a dough begins to form.
Turn out onto a flat surface dusted with a little additional baking mix (to keep dough from sticking). Knead 1 minute to bring dough together.
Add white chocolate chips, rosemary and almonds then knead 1 more minute.
Form dough into a 1-inch thick disk and place on a parchment lined baking pan. Chill in freezer about 10 minutes.
Meanwhile, preheat oven to 425ºF.
Cut chilled dough disk into wedges and separate to create a space of about 1/4 inch between the wedges.
Bake 18 to 20 minutes or until golden brown. Serve warm or cold with butter or whipped cream.


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