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Steps
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Sequence
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Step
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| 1 | BEAT THE EGGS WITH 1 TBSP WATER IN A SMALL MIXING BOWL WITH A FORK UNTIL WELL BLENDED. SET ASIDE. |
| 2 | COMBINE 3 CUPS OF THE PARMESAN AND SPICES TOGETHER IN MIXING BOWL AND STIR USING A RUBBER SPATULA UNTIL WELL BLENDED. |
| 3 | ADD BISCUIT MIX ADN BLEND WELL. |
| 4 | STIR MILK AND BISCUIT MIXTURE TOGETHER USING A RUBBER SPATULA APPROXIMATELY 30 STROKES OR UNTIL SOFT DOPUGH FORMS. DO NOT OVER MIX! |
| 5 | PLACE DOUGH ON A FLOURED BENCH OR OR CLOTH. DUST DOUGH WITH FLOUR AND DIVIDE DOUGH IN HALF. ROLL EACH PIECE INTO 1/2 INCH THICK RECTANGLE. |
| 6 | CUT DOUGH INTO 40 TRIANGLES WITH CUTTER OR KNIFE AND PLACE ON PARCHMENT LINED FULL SHEET PANS. |
| 7 | BRUSH TRIANGLES WITH EGG WASH MIXTURE AND SPRINKLE REMAINING 1 CUP OF CHEESE EVENLY OVER ALL SCONES. |
| 8 | BAKE:
CONVECTION OVEN: 400 DEGREES FOR 7 TO 8 MINUTES
STANDARD OVEN: 450 DEGREES FOR 8 TO 9 MINUTES
NOTE 1: ROTATE PANS BAKED IN CONVECTION OVEN ONE-HALF TURN (180 DEGREES) HALF WAY THROUGH BAKING
NOTE 2: KEEP SCONES IN WARMER OR UNDER HEAT LAMP TO KEEP WARM FOR SERVING. DO NOT NEED TO BE 145 DEGREES, JUST WARM FOR SERVING. |
