| 2 | cups Original Bisquick® mix |
| 1/3 | cup finely chopped dried apricots |
| 3 | tablespoons sugar |
| 1/3 | cup whipping (heavy) cream |
| 1 | egg |
| 2 | tablespoons milk |
| 2 | tablespoons sugar |
| 1. | Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. |
| 2. | Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate. |
| 3. | Bake about 12 minutes or until golden brown; carefully seperate wedges. Serve warm. |
| Heat oven to 450ºF. Decrease 3 tablespoons sugar to 2 tablespoons. |
|
| Try these scones warm with a thin spread of cream cheese or jam. Add a glass of fresh-squeezed orange juice, and your morning is off to a sensational start! |
|
| Change the flavor! Make raisin scones by using 1/2 cup raisins instead of the apricots. How about tempting almond scones? Use 1/2 cup coarsely chopped almonds instead of the apricots and stir in 1/4 teaspoon almond extract with the whipping cream. |
Nutrition Information:
200 ( 70 ); 8 g ( 3 g); 40 mg; 440 mg; 30 g ( 1 g); 3 g 10 %; 0%; 6 %; 6 % 1 ; 1 ; 1 1/2