|Pillsbury™ Place & Bake™ White Chunk Raspberry Scones||2 lb 13 oz||12 each|
Place block of 12 scones on cutting board, scored side facing up. (Do not break apart individually) Cut block in half lengthwise, creating 2 separate loaves (6 scones each).
Place scone loaves on parchment-lined sheet pan, scored side facing down.Note: For mini biscotti, cut loaves in half lengthwise, creating 4 loaves, before placing on sheet pan and baking.
|Convection Oven*||300°F||38-42 minutes|
|Standard Oven||350°F||44-48 minutes|
*Rotate pans baked in convection oven one-half turn (180°) after 19 minutes of baking.
Cool scone loaves completely.Cut into 3/4-inch thick slices. Place cut biscotti standing up onto parchment lined sheet pans, spaced 1/2 inch apart to allow air circulation.
Formulation courtesy of General Mills Convenience and Foodservice