Egg Wash

Ingredients Weight Measure
Eggs, large 2 oz 1 each
Water, cool (approximately 72oF) - 1 tbsp.


Scone Mixture

Ingredients Weight Measure
Water, cold (approximately 50oF) 2 lb 8 oz 5 cups
Tomatoes, sundried, soaked, chopped 6 oz 1 1/3 cup
Olives, black, sliced 6 oz 1 cup
Feta, crumbled 8 oz 2 cups
Oregano, leaves, dried - 2 tbsp
Garlic powder - 1 tbsp
Gold Medal TM ZT Buttermilk Biscuit Mix 5 lb 5lb 1 box
Flour for dusting 2 oz 1/2 cup



Ingredients Weight Measure
Oregano, leaves, dried - 2 tsp
Feta cheese, crumbled 4 oz 1 cup



Egg Wash

Whisk egg and water in a mixing bowl until blended. Set aside.

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.

Place dough on a lightly floured bench.

Roll dough into 3/4 inch thick rectangle, approximately 15 x 18 inches.  You can use biscuit rails to assist in rolling out to correct size.

Brush top of dough with egg wash.

Sprinkle with oregano and feta cheese.

Divide dough into (8) 2 inch long strips.

Divide each strip into 8 individual scones, approximately 2"x3" each.

Place on a greased or parchment lined full sheet pans in a 4 x 6 pattern.


Convection Oven* 350°F 9-11 minutes
Standard Oven 400°F 11-13 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.


Formulation courtesy of General Mills Convenience & Foodservice