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Scone Biscotti

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Scone Biscotti

Scone Biscotti

Frozen white chunk raspberry scone dough is baked, then sliced and baked again for a fruity, sweet and crisp biscotti. MORE + LESS -

Servings: 32 servings (1 serving = 1 piece)
  1. Place the block of 12 scones on cutting board, scored side facing up (do not break apart individually).
  2. Cut block in half lengthwise, creating 2 separate loaves (6 scones each).
  3. Place scone loaves on parchment-lined sheet pan, scored side facing down.
  4. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
38-42 minutes
Standard Oven
350°F
44-48 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 19 minutes of baking.
  1. Cut loaves into 3/4-inch thick slices.
  2. Place slices 1/2-inch apart on parchment-lined sheet pans.
  3. Bake as directed below and allow to cool completely before serving.
BAKE:
TEMP
TIME
Convection Oven*
275°F
38-42 minutes
Standard Oven
325°F
44-48 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 19 minutes of baking.

  • For mini biscotti, cut loaves in half again (creating 4 loaves) before baking the first time. Place several biscotti in a food-storage plastic bag tied with a decorative ribbon and place in basket by the register for a grab 'n go treat.
  • Check out our recipe for Scone Biscotti. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
160
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
125mg
5%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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