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Strawberry Yogurt Topping
| Ingredients | Weight | Measure |
| Yoplait® Low Fat Strawberry Bulk Size Yogurt 32 oz | 2 lbs | 4 cups |
| Strawberries, IQF, chopped | 4 lbs | 4 qts |
Biscuit Scones
| Ingredients | Weight | Measure |
| Gold Medal™ ZT Buttermilk Biscuit Mix | 5 lb | 1 box |
| Sugar, granulated | 14 oz | 2 cups |
| Butter, unsalted, melted | 1 lb | 2 cups |
| Yoplait® Low Fat Strawberry Bulk Size Yogurt 32 oz | 2 lbs 8 oz | 5 cups |
| Sugar, coarse | 6 oz | 3/4 cup |
Method
Strawberry Yogurt Topping
Mix 4 cups of the strawberry yogurt with the strawberries in mixing bowl, and set aside.
Biscuit Scones
Mix biscuit mix, granulated sugar, melted butter and 5 cups of the strawberry yogurt in large mixing bowl. Mix with rubber spatula until soft dough forms.
Deposit scone dough using #20 scoop onto lightly greased or parchment-lined sheet pan in 4x6 pattern.
Sprinkle each scone evenly with coarse sugar, and press slightly to flatten.
Bake
| 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.
Finishing
Slice each scone in half horizontally.
Spoon 1/4 cup strawberry yogurt topping on bottom half of scone.
Place remaining half of scone on top of strawberry yogurt topping.
Formulation courtesy of General Mills Convenience and Foodservice
