Chocolate Chip Scones

Surprise your family with these delicious yet easy, coffee-shop style scones for a perfectly sweet, perfectly easy treat any time of day. MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2009

cups Original Bisquick™ mix

1/2

cup semisweet chocolate chips

1/3

cup whipping (heavy) cream

tablespoons sugar

egg

teaspoon vanilla

Additional whipping (heavy) cream

Additional sugar

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1

Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.
2

Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate.
3

Bake about 12 minutes or until golden brown; carefully separate. Serve warm.

For easier cleanup, line the cookie sheet with cooking parchment paper. Look for it in either the baking aisle or storage-wrap aisle of your grocery store.
Raisin Scones: Omit chocolate chips and vanilla; add 1/2 cup raisins. Drizzle warm scones with mixture of 1/2 cup powdered sugar and 1 tablespoon whipping (heavy) cream.
Drop Scones: Heat oven to 400°F. Drop dough into 8 mounds onto cookie sheet; pat to slightly flatten. Bake 10 to 12 minutes or until golden brown.