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Apricot Scones
Makes 8 scones

2 cups Bisquick® Original baking mix
1/3 cup finely chopped dried apricots
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg About
2 tablespoons milk
About 2 tablespoons sugar

Heat oven to 425°. Grease cookie sheet. Mix baking mix, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with baking mix; 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 dough with milk; sprinkle with about 2 tablespoons sugar. Cut into 8 wedges but do not separate.

Bake about 12 minutes or until golden brown; carefully separate wedges. Serve warm.

Raisin Scones --Use 1/2 cup raisins instead of the finely chopped dried apricots.

Almond Scones --Use 1/2 cup coarsely chopped almonds instead of the finely chopped apricots and stir in 1/4 teaspoon almond extract with the whipping cream.

High Altitude (3500-6500 ft): Heat oven to 450°. Decrease 3 Tbsp sugar to 2 Tbsp.