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Ingredients
| Scones | Weight | Measure |
| Mangoes | 5 oz | 1 cup |
| Strawberries | 5 oz | 1 cup |
| Blackberries | 5 oz | 1 cup |
| Gold Medal™ ZT Buttermilk Biscuit Mix | 4 lb | 3/4 box |
| Gold Medal™ ZT White Cake Mix | 1 lb | 1/4 box |
| Water, cold (45-50°F) | 1 lb 10 oz | 3 1/4 cups |
| Egg Wash | Weight | Measure |
| Eggs, large, whole | 1.5 oz | 1 each |
| Water, cool (72°F) | 2 oz | 1/4 cup |
| Sugar, coarse | 8 oz | 1 1/8 cup |
Method
Dice frozen fruit into medium-sized pieces. Set aside.
Add biscuit mix and cake mix in mixing bowl. Mix together until well-combined. Add fruit to dry mix. Toss until fruit is well-coated.
Fold in water slowly, a little at a time, until dough forms into a ball.
Roll dough out onto floured work surface to approximately 18"x15"x1". Cut dough into 4-inch squares.
Cut squares diagonally to form triangle scones.
Place scones 3x6 onto 2 parchment-lined pans.
Combine egg and water in a mixing bowl. Whip with wire whip until well-incorporated.
Brush scones lightly with egg wash. Sprinkle approximately 1/2 Tbsp of sugar over top of each scone.
Bake
Convection Oven 300°F 20-24 minutes*
Standard Oven 350°F 24-28 minutes
*Rotate pans baked in a convection oven one-half turn (180°) after 10 minutes of baking.
Formulation courtesy of General Mills Convenience and Foodservice
