Calories in Wegmans Gluten Free Biscuit & Scone Mix

Calories in Wegmans Gluten Free Biscuit & Scone Mix

There are 100 calories in one serve (3 Tbsp Dry Mix (30 grams) ) of Wegmans Gluten Free Biscuit & Scone Mix. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Wegmans Gluten Free Biscuit & Scone M


Nutrition Facts

Amount Per Selected Weight
  • Calories 333
  • Total Fat (g) 0
  • Saturated Fat (g) 0
  • Kilojoules 1393
  • Sodium (mg) 0
  • Alcohol (g) 0
  • Cholesterol (mg) 0
  • Total Carbohydrate (g) 80
  • Dietary Fiber (g) 0
  • Sugars (g) 3
  • Protein (g) 3




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Food Details

On a per 100 gram basis, there are 333 calories, 3g protein, 0g fat, and 80g carbohydrates in Wegmans Gluten Free Biscuit & Scone Mix.

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Wegmans Gluten Free Biscuit & Scone Mix Ingredients

White Rice Flour, Potato Starch, Rice Starch, Cassava Flour, Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Sea Salt, Xanthan Gum.

Food Notes

Store in a cool, dry place. HOW TO MAKE: Bake time may vary depending on your equipment. Drop Biscuits (makes 12 biscuits): You will need: 1 package mix 6 Tbsp cold unsalted butter, cold & cubed 1 large egg 1 1/3 cups buttermilk Preheat oven to 400 degrees F with rack in center. 1. Blend dry mix and butter in mixing bowl on MED-LOW (use paddle attachment) until resembles coarse cornmeal. 2. Add egg and buttermilk; mix on LOW until combined. Scrape bowl; mix additional 30 sec. DO NOT OVERMIX. 3. Drop ¼ cupfuls onto baking sheet lined with parchment paper, about 2-inches apart. 4. Bake 26-28 min. Cool on wire rack about 10 min. Drop Scones (makes 12-13 scones): You will need: 1 package mix ½ cup granulated sugar 6 Tbsp cold unsalted butter, cold & cubed 1 large egg 1 1/3 cups heavy cream; plus 3 Tbsp for brushing Coarse sugar for sprinkling Preheat oven to 400 degrees F with rack in center. 1. Blend dry mix, sugar and butter in mixing bowl on MED-LOW (use paddle attachment) until resembles coarse cornmeal. 2. Add egg and 1 1/3 cups heavy cream; mix on LOW until combined. Scrape bowl; mix additional 30 sec. DO NOT OVERMIX. 3. Drop ¼ cupful’s onto baking sheet lined with parchment paper, about 2-inches apart. Press with fingers to flatten slightly. 4. Brush top of scones with reserved heavy cream; sprinkle with course sugar. 5. Bake 21-23 min. Cool on wire rack about 10 min.

Product is raw. Please cook fully before enjoying.



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