Method

Place a block of 12 scones on a cutting board, scored side facing up. (Do not break apart individually.)

Cut each scone in half (making an X across the score cut) to create smaller triangles. Cut scone triangles in half again to create mini scone triangles. Cut mini scone triangles in half again to create quartered scones.

Place 4 quartered pieces in each cup of well-sprayed jumbo muffin pan.

Place lemon filling in piping bag fitted with tip. Pipe approximately 1 oz lemon filling into the center of the quartered scones.

Bake

*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.

Formulation courtesy of General Mills Convenience & Foodservice