Apricot Scones 2 cups Original Bisquick® mix 1/3 cup finely chopped dried apricots 3 Tbs. sugar 1/3 cup whipping (heavy) cream 1 egg 2 Tbs. milk 2 Tbs. sugar
Heat oven to 425. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate. Bake about 12 minutes or until golden brown; carefully seperate wedges. Serve warm.
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