Scone Mixture Weight Measure
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
Nutmeg, ground - 2tsp
Raisins 6 oz 1 1/2 cups
Walnuts, chopped 4 oz 1 cup
Sugar, granulated 8 oz 1 1/4 cups


Finishing Weight Measure
Gold Medal™ ZT Ready-to-spread Vanilla Crème Icing 1 lb 14 oz 3 cups



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 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