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