NOTE: I make these scones using the \"Bisquick Heart Healthy\" lower fat product
nto surface dusted with Bisquick; roll in Bisquick to coat.
Shape
For Scones:
Preheat oven to 400
triangles.
Arrange the scones on an ungreased baking sheet
Heat oven to 425\u00b0.
Spray a cookie sheet.
Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoon sugar, the egg and vanilla until soft dough forms.
Pat into a 8 inch circle on cookie sheet.
(If dough is too sticky, dip fingers in Bisquick.)
Brush circle with dab of additional cream and sprinkle of sugar.
Cut into 8 wedges, but do not separate.
Bake about 12 minutes or until golden brown; carefully separate.
Serve warm. Yields:
8 scones.
Preheat oven to 450\u00b0.
Combine egg and milk.
Measure Bisquick into a bowl.
Add sugar, rind and raisins.
Add milk and stir with fork until soft dough is formed.
Knead 30 seconds on floured board.
Divide dough into equal parts or roll each into a circle, 1/2-inch thick.
With a sharp knife, cut each circle into 6 triangles.
Place on greased baking sheet.
Brush tops with milk or slightly beaten egg white.
Sprinkle with sugar.
Bake in hot oven for 10 to 12 minutes.
Makes 12 scones.
medium mixing bowl, combine Bisquick mix and 1/4 cup
Combine all ingredients.
Knead 10 times on Bisquick-covered board.
Shape into one large or 2 small flattened rounds.
Moisten tops with small amount of milk and sprinkle with sugar.
Cut each round into 6 pie shaped wedges and place on baking sheet.
Bake until golden brown.
Makes 6 large or 12 small scones.
r grease with shortening. Stir Bisquick mix, chocolate chips, 1/3
se parchment or silpat). Stir Bisquick mix, 3 TBS sugar, and
Grease cookie sheet.
Combine all ingredients.
Mix well. Drop by tablespoons onto cookie sheet.
More sugar may be sprinkled on top of scones before baking.
Bake 10 to 12 minutes at 450\u00b0.
gg.
Brush tops of scones with egg mixture and sprinkle
Preheat oven to 350.
Make the oatmeal in the microwave by adding 1/2 cup milk and 1/4 cup oatmeal and cooking for 8 minutes on medium.
Let the oatmeal cool.
Add 1/3 cup bisquick and raisins to oatmeal. Mix until blended.
Flour a surface.
On the floured surface, pat the mixture into two 3/4 inch patties.
Sprinkle the patties with sugar.
Bake for 20-30 minutes at 350 until slightly browned.
Heat oven to 450\u00b0.
Grease cookie sheet with butter.
Combine dry ingredients.
Add water and mix.
Drop 1 spoonful of mixture onto cookie sheet.
Sprinkle with additional sugar.
Bake 10 to 12 minutes until golden brown.
Serve hot.
Makes 12 scones.
Mix together.
Drop by tablespoonful onto cookie sheet.
Bake at 450\u00b0 for 10 to 12 minutes.
Take out of oven.
Brush top with egg white, sprinkle top with sugar.
Put back in oven and bake 3 minutes more.
Makes about 9 scones.
for the chocolate chip scones:
Preheat oven to 425\
ool.
Add milk to Bisquick to make a fairly stiff
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until moist. Turn dough onto floured board; sprinkle with flour.
Roll into 9 inch circle. Cut into 12 wedges using floured knife. Brush with beaten egg and sprinkle with sugar.
Alternate wedges - wide and narrow ends on ungreased cookie sheet. Bake at 400 degrees 12-14 minutes.
Combine
egg
and
milk.
Mix with Bisquick.
Add sugar, rind and
raisins.
Stir with fork until soft dough is formed. Knead for
30 seconds on floured board.
Divide dough into two equal pieces.
Roll each piece into a circle a half inch thick. Cut each
circle
into
6 triangles.
Place on buttered cookie sheet. Brush
tops with milk and sprinkle with sugar.
Bake at 450\u00b0 for 10 to 12 minutes.