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Banana-Toffee Drop Scones

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Banana-Toffee Drop Scones
  • Prep 10 min
  • Total 25 min
  • Servings 10
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Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.
Updated May 6, 2009

Ingredients

  • 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

Steps

  • 1
    Heat oven to 425°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use 1/2 cup miniature semisweet chocolate chips instead of the toffee bits.
  • tip 2
    Use white coarse sugar crystals (decorating sugar) on top instead of the granulated sugar for an extra-special look.

Nutrition

290 Calories, 12g Total Fat, 3g Protein, 43g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
290
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
1 1/2g
Cholesterol
45mg
15%
Sodium
400mg
17%
Potassium
115mg
3%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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