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| Ingredients | Weight | Measure |
| 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 |
Method
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.
Bake
| 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. | ||
Finishing
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
