Name: Apricot Scones
Ingredients: 2 c Bisquick original baking mix; 1/3 c Finely chopped dried apricots; 1/3 c Whipping (heavy) cream; 3 tb Sugar; 1 Egg; Milk; Sugar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread	8	Servings

INGREDIENTS

2	c	Bisquick original baking mix
1/3	c	Finely chopped dried apricots
1/3	c	Whipping (heavy) cream
3	tb	Sugar
1		Egg
		Milk
		Sugar

INSTRUCTIONS

HEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix, apricots,
whipping cream, 3 tablespoons sugar and the egg until soft dough forms.
Turn onto surface dusted with baking mix; gently roll in baking mix to
coat. Shape into ball; knead 10 times.
PAT dough into 8-inch circle on cookie sheet (if dough is sticky, dip
fingers into baking mix). Brush with milk; sprinkle with sugar. Cut into 8
wedges but do not separate.
BAKE about 12 minutes or until golden brown. lmmediately remove from
cookie sheet; carefully separate wedges. Serve warm. 8 scones.
From <Betty Crocker: Bisquick Classics and New Favorites>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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