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| Ingredients | Weight | Measure |
| Water, cold (approx. 50°F) | 2 lb 8 oz | 5 cups |
| Gold Medal™ ZT Buttermilk Biscuit Mix | 5 lb | 1 box |
| Apples, diced | 2 lb | 6 each |
| Cheese, sharp cheddar, shredded | 2 lb | 8 cups |
| Sage, ground | - | 1 tbsp |
| Flour, all-purpose, for sprinkling | 2 oz | 1/2 cup |
Method
Add water to mixing bowl.Add remaining scone ingredients, and mix using rubber spatula approximately 30 strokes or until soft dough forms. Do not overmix.
Divide dough in half to approximately 5 lb 8 oz each.Lightly sprinkle flour on work surface.
Roll dough out into 12x16-inch rectangle 1/2 inch thick. (Use biscuit rails to assist in rolling out, and add flour as necessary to prevent sticking.)
Cut dough vertically into (4) equal strips. Cut dough horizontally into (4) equal strips to create 3x4-inch squares. Cut squares diagonally to create 2.75-oz triangles.
Place triangles on lightly greased or parchment-lined full sheet pans in 4x4 pattern.
Bake
| Convection Oven* | 400°F | 7-9 minutes |
| Standard Oven | 450°F | 11-13 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Formulation courtesy of General Mills Convenience and Food Service
