Recipe - Apricot Scones

2 cup Bisquick original baking mix
1/3 cup Finely chopped dried
apricots
1/3 cup Whipping (heavy) cream
3 tablespoon Sugar
1 Egg
Milk
Sugar

HEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix, apricots,
whipping cream, 3 tablespoons sugar and the egg until soft dough forms.
Turn onto surface dusted with baking mix; gently roll in baking mix to
coat. Shape into ball; knead 10 times.

PAT dough into 8inch circle on cookie sheet (if dough is sticky, dip
fingers into baking mix). Brush with milk; sprinkle with sugar. Cut into 8
wedges but do not separate.

BAKE about 12 minutes or until golden brown. lmmediately remove from
cookie sheet; carefully separate wedges. Serve warm. 8 scones.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.