Egg Wash

Ingredients Weight Measure
Eggs, large, whole 2 oz 1 each
Water, cool (approximately 72oF) - 1 tbsp.



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



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.


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