|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|
|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|
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.
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