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1
Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times.
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2
Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate.
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3
Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
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4
In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.
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