| 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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