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Ingredients
| 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 |
Method
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.
Bake
| 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.
Finishing
Heat icing in microwave until melted.
Dip scones in melted icing to cover the top.
Formulation courtesy of General Mills Convenience and Foodservice
