Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Sweetened Cranberries (Cranberries, Cane Sugar, Sunflower Oil), Vegetable Oil [Canola Oil (Ascorbic Acid and Rosemary added to preserve freshness) and/or Sunflower Oil], Palm Oil, Buttermilk, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Natural Orange Flavored Pieces [Sugar, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Flakes, Corn Syrup, Palm Oil, Annatto, Natural Flavor)], Salt, Natural Orange Flavor, Baking Soda (leavening), Spice, Citric Acid.

Preheat oven to 375°F. Lightly grease a baking sheet, line it with parchment paper, or use a wedge-shaped scone pan.

In a bowl, add water to the mix and stir with a fork until a sticky dough forms. If the dough seems dry, add more water 1 teaspoon at a time.

Drop 10 to 12 heaping tablespoons of dough about 3 inches apart onto the pan. For triangle scones, shape by hand, or drop even mounds into each cavity of a wedge pan and spread into a triangle.

Bake 14 to 16 minutes, until firm and lightly golden on top.