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Steps
1
Heat oven to 425°F. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
40 mg
Sodium
440 mg
Potassium
140 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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