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



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