Banana-Toffee Drop Scones

 

2 1/2

cups Original Bisquick® mix

1/2

cup toffee bits

1/4

cup sugar

1/4

cup whipping cream

1/2

teaspoon vanilla

1

egg

3/4

cup mashed ripe bananas (about 2 medium)

1

tablespoon milk

2

tablespoons sugar

• 1 Heat oven to 425ºF. Spray 2 cookie sheets with cooking spray.
• 2 In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
• 3 Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
• 4 Bake 11 to 13 minutes or until golden brown. Serve warm.