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I love these. Shall have to make more soon, as I'd sort of forgotten about them. ;D
Prep: 10 min
Bake: 13 min
Makes 10 scones
2.5 cup Original Bisquick
1/2 cup English toffee bits (or mini chocolate chips)
1/4 cup sugar
1/4 cup whipping (heavy) cream
1/2 teas vanilla
1 egg
2 medium bananas, mashed (3/4 cup)
Milk
Add'l sugar
1. Heat oven to 425. Grease 2 cookie sheets.
2. Stir all ingridients (bisquick through bananas) together until soft dough forms. Drop by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with additional sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
3. Bake 11 to 13 minutes or until golden brown. Serve warm.
1 Scone: 185 cal, 7 g fat, 440 mg sodium, 29 g carb, 1 g fiber.
From Oct 2000 Betty Crocker Bisquick book.
Prep: 10 min
Bake: 13 min
Makes 10 scones
2.5 cup Original Bisquick
1/2 cup English toffee bits (or mini chocolate chips)
1/4 cup sugar
1/4 cup whipping (heavy) cream
1/2 teas vanilla
1 egg
2 medium bananas, mashed (3/4 cup)
Milk
Add'l sugar
1. Heat oven to 425. Grease 2 cookie sheets.
2. Stir all ingridients (bisquick through bananas) together until soft dough forms. Drop by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with additional sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
3. Bake 11 to 13 minutes or until golden brown. Serve warm.
1 Scone: 185 cal, 7 g fat, 440 mg sodium, 29 g carb, 1 g fiber.
From Oct 2000 Betty Crocker Bisquick book.
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Date: 2006-02-25 10:20 pm (UTC)From:no subject
Date: 2006-02-25 11:52 pm (UTC)From: