|Pillsbury™ Place & Bake™ Chocolate Chunk Scones||1 lb 14 oz||8 each|
|Gold Medal™ Ready-to-spread Vanilla Crème Icing||1 lb 4 oz||2 cup|
|Gold Medal™ Ready-to-spread Chocolate Fudge Icing||1 lb 4 oz||2 cup|
Place scones on cutting board, standing them upright.
Cut each scone into 3 thin equal slices.
Place slices on parchment-lined sheet pan in 6x4 pattern.
|Convection Oven*||325°F||18-22 minutes|
|Standard Oven||375°F||22-26 minutes|
|*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.|
Cool cookies completely.
Heat vanilla creme icing in microwave until melted. Dip each cookie into melted vanilla icing to coat half of the cookie.
Place dipped cookies on parchment-lined sheet pans and allow icing to set, about 10-15 minutes.
Heat chocolate fudge icing in microwave until melted. Dip vanilla iced side of each cookie into melted chocolate icing to partially coat over vanilla icing.
Place dipped cookies on parchment-lined sheet pans and allow icing to set, about 10-15 minutes, before serving.
Formulation courtesy of General Mills Convenience and Foodservice