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Ingredients
| Bisquick: 2 cups |
| apricots (halved): 1/3 cup (dried & chopped) |
| granulated sugar: 3 Tbl |
| heavy whipping cream (fluid): 1/3 cup |
| eggs: 1 |
| whole milk: 2 Tbl |
| granulated sugar: 2 Tbl |
Apricot Scones
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
8 serving(s)
Tags
- Heat oven to 425ºF. 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.