Egg Wash

Ingredients Weight Measure
Eggs, large, whole 2 oz 1 each
Water, cool (approximately 72o F) - 1 tbsp


Scone Mixture

Ingredients Weight Measure
Water, cold (approximately 50o F) 2 lb 8 oz 5 cups
Cocoa powder 5 oz 1 3/4 cups
Sugar, granulated 12 oz 1 3/4 cups
Vanilla extract - 2 tbsp
Gold Medal™ ZT Buttermilk Biscuit Mix 5 lb 5 lb 1 box
Flour, for dusting 2 oz 1/2 cup



Ingredients Weight Measure
Chocolate chips 6 oz 1 cup



Ingredients Weight Measure
Gold Medal™ ZT Ready-to-spread Chocolate Icing 1 lb 4 oz 2 cups



Egg Wash

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

Scone Mixture

Place water, cocoa powder, sugar and vanilla extract in a mixing bowl. Mix until well blended with a wire whisk.

Add biscuit mix and chocolate chips to water mixture.

Stir water and biscuit mixture together 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 a 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 chocolate chips.

Divide dough into (8) 2 inch long strips.Divide each strip into 8 individual scones, approximately 2" x 3 " each). Place on 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.


Place icing in microwave until melted.
Drizzle icing over baked scones and allow to set.
Tip: For faster, easier prep, drop scone dough evenly spaced on greased or parchment lined full sheet pans. 

Formulation courtesy of General Mills Convenience and Foodservice