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Egg Wash
| Ingredients | Weight | Measure |
| Eggs, large | 2 oz | 1 each |
| Water, cool (approximately 72oF) | - | 1 tbsp. |
Scone Mixture
| Ingredients | Weight | Measure |
| Water, cold (approximately 50oF) | 2 lb 8 oz | 5 cups |
| Tomatoes, sundried, soaked, chopped | 6 oz | 1 1/3 cup |
| Olives, black, sliced | 6 oz | 1 cup |
| Feta, crumbled | 8 oz | 2 cups |
| Oregano, leaves, dried | - | 2 tbsp |
| Garlic powder | - | 1 tbsp |
| Gold Medal TM ZT Buttermilk Biscuit Mix 5 lb | 5lb | 1 box |
| Flour for dusting | 2 oz | 1/2 cup |
Topping
| Ingredients | Weight | Measure |
| Oregano, leaves, dried | - | 2 tsp |
| Feta cheese, crumbled | 4 oz | 1 cup |
Method
Egg Wash
Whisk egg and water in a mixing bowl until blended. Set aside.
Scone Mixture
Add water to mixing bowl.
Add remaining ingredients to mixing bowl and mix using a rubber spatula approximately 30 strokes or until a soft dough forms. Do not overmix.
Place dough on a lightly floured bench.
Roll dough into 3/4 inch thick rectangle, approximately 15 x 18 inches. You can use biscuit rails to assist in rolling out to correct size.
Brush top of dough with egg wash.
Sprinkle with oregano and feta cheese.
Divide dough into (8) 2 inch long strips.
Divide each strip into 8 individual scones, approximately 2"x3" each.
Place on a greased or parchment lined full sheet pans in a 4 x 6 pattern.
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.
Formulation courtesy of General Mills Convenience & Foodservice
