Recipe Index
 

 



Home Page
R
eturn to Recipes Using Bisquick


Click to view   Today's Free  Daily Online Recipe Newsletter. (Recipes are free, easy to make, tried and tested and printable  recipes from our recipe family.)

Join our recipe family.Click Here to join our newsletter
 

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.

Variations:
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.


http://www.nancyskitchen.com