• Apricot Scones

    1 vote


    • 2 c. Bisquick original baking mix
    • 1/3 c. Finely minced dry apricots
    • 1/3 c. Whipping (heavy) cream
    • 3 Tbsp. Sugar
    • 1 x Egg Lowfat milk Sugar


    1. HEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix, apricots, whipping cream, 3 Tbsp. sugar and the egg till soft dough forms.
    2. Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
    3. PAT dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into baking mix). Brush with lowfat milk; sprinkle with sugar. Cut into 8 wedges but don't separate.
    4. BAKE about 12 min or possibly till golden. lmmediately remove from cookie sheet; carefully separate wedges. Serve hot. 8 scones.

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    • Mary McCombs
      Mary McCombs
      I substituted cinnamon sugar to sprinkle on top and wish I had added a little in as I kneaded it. Overall, we really enjoyed the scones. The next time I am going to try adding fresh red raspberries.

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