| 2 | cups Original Bisquick® mix |
| 1/2 | cup semisweet chocolate chips |
| 1/3 | cup whipping (heavy) cream |
| 3 | tablespoons sugar |
| 1 | egg |
| 1 | teaspoon vanilla |
| Additional whipping (heavy) cream |
| Additional sugar |
| 1. | Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms. |
| 2. | Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate. |
| 3. | Bake about 12 minutes or until golden brown; carefully separate. Serve warm. |
| No changes. |
|
| For easier cleanup, line the cookie sheet with cooking parchment paper. Look for it in either the baking aisle or storage-wrap aisle of your grocery store. |
|
| Raisin Scones: Omit chocolate chips and vanilla; add 1/2 cup raisins. Drizzle warm scones with mixture of 1/2 cup powdered sugar and 1 tablespoon whipping (heavy) cream. |
|
| Drop Scones: Heat oven to 400°F. Drop dough into 8 mounds onto cookie sheet; pat to slightly flatten. Bake 10 to 12 minutes or until golden brown. |
Nutrition Information:
230 ( 100 ); 11 g ( 5 g); 40 mg; 440 mg; 30 g ( 1 g); 3 g 2 %; 0%; 6 %; 6 % 1 ; 1 ; 2