|Water, cold (approximately 50°F)||2 lbs 8 oz||5 cups|
|Gold Medal™ ZT Buttermilk Biscuit Mix 5 lb||5 lbs||1 box|
|Carrots, fresh, shredded||12 oz||3 3/4 cups|
|Cinnamon, ground||-||2 tbsp|
|Raisins||6 oz||1 1/2 cups|
|Walnuts, chopped||4 oz||1 cup|
|Sugar, granulated||8 oz||1 1/4 cups|
|Gold Medal™ ZT Ready-to-spread Vanilla Crème Icing||1 lb 14 oz||3 cups|
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 overmix.
Deposit scone dough using a No. 20 scoop onto lightly greased or parchment lined full sheet pans in a 4 x 6 pattern.
|Convection Oven*||350°F||10-12 minutes|
|Standard Oven||400°F||11-13 minutes|
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Heat icing in microwave until melted.
Dip scones in melted icing to cover the top.
Formulation courtesy of General Mills Convenience and Foodservice