Egg Wash

Ingredients Weight Measure
Egg, whole, large 2 oz 1 each
Water, cold (approx. 45-50o F) 2 oz 1 tbsp


Ingredients Weight Measure
Cheese, parmesan, shredded 12 oz 3 cups
Pepper, black, coarse, ground - 3 tbsp
Nutmeg, ground - 1/2 tsp
Salt, coarse or kosher - 1/2 tsp
Gold Medal™ ZT Buttermilk Biscuit Mix 5 lbs 1 box
Milk 2 lbs 8 oz 5 cups
Flour, for sprinkling 4 oz 1 cup


Ingredients Weight Measure
Cheese, parmesan, shredded 4 oz 1 cup


Egg Wash

Beat egg with 1 Tbsp water in small mixing bowl with fork until well blended.  Set aside.


Stir 3 cups cheese and the spices together in mixing bowl using rubber spatula until well blended.

Add biscuit mix, and blend well.

Stir milk and biscuit mixture together using rubber spatula approximately 30 strokes or until soft dough forms. DO NOT OVERMIX.

Place dough on floured bench or cloth. Sprinkle dough with flour, and divide dough in half. Roll each piece into 1/2-inch thick rectangle.

Cut dough into 38 triangles with cutter or knife, and place on parchment-lined full sheet pans.


Brush triangles with egg wash mixture, and sprinkle 1 cup cheese evenly over all scones.


Convection Oven* 400°F 7-8 minutes
Standard Oven 450°F 8-9 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.

Formulation courtesy of General Mills Convenience and Foodservice