|Eggs, large, whole||2 oz||1 each|
|Water, cool (approximately 72o F)||-||1 tbsp|
|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|
|Chocolate chips||6 oz||1 cup|
|Gold Medal™ ZT Ready-to-spread Chocolate Icing||1 lb 4 oz||2 cups|
Whisk egg and water in a mixing bowl until blended. Set aside.
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