|Eggs, large||2 oz||1 each|
|Water, cool (approximately 72oF)||-||1 tbsp.|
|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|
|Oregano, leaves, dried||-||2 tsp|
|Feta cheese, crumbled||4 oz||1 cup|
Whisk egg and water in a mixing bowl until blended. Set aside.
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