6 cups 6222 Pillsbury® Scoop
Easy™ Sweet Baking Dough, Thawed Overnight Under Refrigeration
2 cups Ocean Spray® Craisins® 2 Tbsp.
Orange Zest
As Needed Flour, All-Purpose
Egg Wash:
2 large or 1/2 cup Whole Eggs or Pasteurized Whole Eggs
1/4 cup Water, cool (70ºF)
Sugar Finishing:
1/2 cup Sugar, Granulated
Place Pillsbury® Scoop Easy™ Sweet Baking Dough, Ocean Spray® Craisins®, and orange zest in a lightly floured bowl. Knead, with lightly floured hands, for 1 minute or until well-combined. Portion dough into six 8-oz. pieces. Shape and flatten, with lightly floured hands, each dough piece into a 6-inch round. Place 3 dough rounds onto each parchment-lined half-size sheet pan (12" x 18"). Slice each dough round into quarters, separating the 4 pieces. Place in a 3 x 4 pattern on each pan.
Egg Wash:
Place whole eggs or pasteurized whole eggs and cool water in a bowl; hand beat
until well-blended. Brush each scone evenly with 1/2 teaspoon egg wash.
Sugar Finishing:
Sprinkle each scone with 1/2 teaspoon of sugar. Bake in preheated 325ºF convection
oven for 14-16 minutes (400ºF standard oven for 14-16 minutes) or until golden
brown. Serve immediately or hold in 150ºF warming cabinet for up to 3 hours.