Banana-Toffee Drop Scones

Banana-Toffee Drop Scones

Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

10

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.
Makes 10 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 1/2 cup miniature semisweet chocolate chips instead of the toffee bits.
Special Touch
Use white coarse sugar crystals (decorating sugar) on top instead of the granulated sugar for an extra-special look.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 290
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 45mg;
  • Sodium 400mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 1g,
    • Sugars 22g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 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;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.