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



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.


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.


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