 |
Egg Wash
| Ingredients | Weight | Measure |
| Eggs, large, whole | 2 oz | 1 each |
| Water, cool (approximately 72oF) | - | 1 tbsp. |
Scone
| Ingredients | Weight | Measure |
| Water, cold (approximately 50°F) | 2 lb 8 oz | 5 cups |
| Gold Medal™ ZT Buttermilk Biscuit Mix 5 lb | 5 lb | 1 box |
| Green onions, fresh, sliced thin | 6 oz | 1 3/4 cup |
| Bacon, cooked and chopped | 8 oz | 2 cups |
| Cheddar cheese, shredded | 12 oz | 3 cups |
| Black pepper, course ground | - | 2 tbsp |
| Flour, for dusting | 2 oz | 1/2 cup |
Method
Egg Wash
Whisk egg and water in a small mixing bowl until blended. Set aside.
Scone Mixture
Add water to mixing bowl. Add remaining ingredients to mixing bowl and mix using a rubber spatula approximately 30 strokes or until a soft dough forms. Do not over mix.
Place dough onto a lightly floured bench. Roll dough into 3/4 inch thick rectangle approximately 15 x 21 inches. You can use biscuit rails to assist in rolling out to correct size. Brush tops of dough with egg wash.
Divide dough into (8) 3 inch wide strips. Divide each strip into 8 individual triangles approximately 2.25 oz each.
Place on greased or parchment lined full sheet pans in a 4 x 6 pattern.
Bake
| Convection Oven* | 350°F | 9-11 minutes |
| Standard Oven | 400°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 Foodservice
