Make up scones according to manufacturer’s directions, adding in 20% frozen rough chopped peaches in the last 30 seconds of mixing. Divide dough into 2 pound 3oz duffs. Shape into a discs about 10 inches across, taking care to make sure the dough thickness is even. Brush liberally with egg wash and sprinkle with sanding sugar. Cut each duff into 8 even wedges. Each wedge should weigh about 4.4oz. Place prepared wedges on parchment lined sheet trays, double pan each sheet tray to prevent overbrowning on the bottoms. Bake at 365 ͦF for 15-18 minutes or until scones are a rich golden brown. Let cool completely and drizzle with glaze.
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To make egg wash, use a ratio of 2:1 whole eggs:water. For example, for every pound of eggs used, add 8oz water. Mix together and add a pinch of salt if desired.