Scone Brunch Cake
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Scone Brunch Cake

Scone Brunch Cake

Place pieces of scone dough in a jumbo muffin pan, and pipe a tangy lemon filling in the center.

Servings: 12 servings (1 serving = 1 mini cake)
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Place & Bake™ Blueberry Scone Freezer-to-Oven (08150)
2 lb 13.00 oz
12 each
Lemon filling
12 oz
1 1/4 cups
  1. Place a block of 12 scones on a cutting board, scored side facing up (do not break apart individually).
  2. Cut each scone in half (making an X across the score cut) to create smaller triangles.
  3. Cut scone triangles in half again to create mini scone triangles.
  4. Cut mini scone triangles in half again to create quartered scones.
  5. Place 4 quartered pieces in each cup of well-sprayed jumbo muffin pan.
  6. Place lemon filling in piping bag fitted with tip; pipe approx. 1 oz lemon filling into the center of the quartered scones.
  7. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
325°F
20-24 minutes
Standard Oven
375°F
25-29 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.

  • Sprinkle with powdered sugar just before serving for a more decorative plate presentation if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 mini cake
Calories
440
Calories from Fat
180
% Daily Value
Total Fat
20g
32%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
410mg
17%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
8%
Sugars
28g
Protein
5g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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