|Egg, whole, large||2 oz||1 each|
|Water, cold (approx. 45-50o F)||2 oz||1 tbsp|
|Cheese, parmesan, shredded||12 oz||3 cups|
|Pepper, black, coarse, ground||-||3 tbsp|
|Nutmeg, ground||-||1/2 tsp|
|Salt, coarse or kosher||-||1/2 tsp|
|Gold Medal™ ZT Buttermilk Biscuit Mix||5 lbs||1 box|
|Milk||2 lbs 8 oz||5 cups|
|Flour, for sprinkling||4 oz||1 cup|
|Cheese, parmesan, shredded||4 oz||1 cup|
Beat egg with 1 Tbsp water in small mixing bowl with fork until well blended. Set aside.
Stir 3 cups cheese and the spices together in mixing bowl using rubber spatula until well blended.
Add biscuit mix, and blend well.
Stir milk and biscuit mixture together using rubber spatula approximately 30 strokes or until soft dough forms. DO NOT OVERMIX.
Place dough on floured bench or cloth. Sprinkle dough with flour, and divide dough in half. Roll each piece into 1/2-inch thick rectangle.
Cut dough into 38 triangles with cutter or knife, and place on parchment-lined full sheet pans.
Brush triangles with egg wash mixture, and sprinkle 1 cup cheese evenly over all scones.
|Convection Oven*||400°F||7-8 minutes|
|Standard Oven||450°F||8-9 minutes|
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Formulation courtesy of General Mills Convenience and Foodservice