Cranberry-Maple Nut Scones

Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea. MORE+ LESS-

By Betty Crocker Kitchens

November 14, 2007

Scones

2 1/2

cups Original Bisquick™ mix

1/2

cup dried cranberries

1/2

cup chopped walnuts

1/4

cup maple-flavored syrup

tablespoons packed brown sugar

tablespoons milk

egg

1/2

cup powdered sugar

teaspoons milk

teaspoon maple-flavored syrup

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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.
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.
3

Bake 11 to 13 minutes or until golden brown. Carefully separate wedges.
4

In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.

If you like, you can skip the glaze. Before baking, brush the dough with 1 to 2 tablespoons milk and sprinkle with sugar.
Be adventurous and replace dried cranberries with other dried fruit. Try dried blueberries, apricots, raisins or currants. Be sure to snip apricots and other large dried fruit into smaller pieces.
Kneading the dough 10 times is just enough to produce a moist, flaky scone. More kneading can lead to a drier scone.
For easy cleanup, line the cookie sheet with cooking parchment paper.