Chocolate Scones

 

2

cups Original Bisquick® mix

1/4

cup sugar

3

tablespoons unsweetened dark baking cocoa

1/3

cup cold butter

1 1/2

cups milk chocolate chips

1/3

cup whipping cream

2

teaspoons vanilla

1

egg

2

tablespoons whipping cream

• 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.
• 2 In small bowl, mix 1/3 cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges, but do not separate wedges.
• 3 Bake 15 minutes or until set. Cool 10 minutes; carefully separate wedges.
• 4 In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones.