Scones (Base Recipe)
Written By: Dairy West, Revised by To Taste
Recipe Category: Lunch, Breakfast, Speed Scratch
Cooking Process:
Total Time: 45 minutes
Meal Pattern Contribution: 1 oz eq WGR grain
Ingredients
White whole-wheat and all-purpose flours, cold butter, milk and yogurt come together to create a tender, biscuit-like bite that bakes up golden in 13-15 minutes. Mix in your choice of cheese or veggies to customize the flavor. Each scone delivers 1 oz eq whole grain – a flexible breakfast or lunch option for speed scratch kitchens, perfect for pairing with soup, salad or a smoothie.
Directions
- Preheat convection oven to 400° F. Line sheet pans. One full size sheet pan holds 70 scones, 7 across x 10 down.
- In a large bowl or the bowl of a large mixer, whisk together flours, baking powder, sugar, garlic,
and salt. - Cut in butter until crumbly.
- In a separate bowl, whisk together milk, yogurt, and egg until thoroughly combined. Add to dry ingredients and mix until just combined.
- Fold in cheese.
- Using a #20 disher, portion batter into scones.
- Bake 13-15 minutes or until golden on edges and bottom.
CCP: No bare hand contact with ready to eat food. - Serve one scone to each student.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
Butter can be melted, cooled slightly, and then mixed into the liquid ingredients instead of cut into small dices.
ALLERGENS: Eggs, Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 155
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 30 mg
Sodium: 119 mg
Total Carbohydrates: 17 g
Dietary Fiber: 1 g
Total Sugars: 2 g
Added Sugars: 1 g
Protein: 5 g
