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Heat oven to 400F. Mix baking mix, raisins, 1/3 cup sugar and 3/4 of the eggs until
moistened. Turn dough onto surface well dusted with baking mix; roll lightly in
baking mix to coat. Roll dough into 9-inch circle. Cut into 12 wedges with knife
dusted with baking mix. Place wedges, alternating wide and narrow ends, about two
inches apart on ungreased cookie sheet. Beat remaining egg; brush over tops of
wedges. Sprinkle with sugar. Bake until golden brown, 12-14 minutes.
Makes 12 scones.
High Altitude Directions (3500-6500 feet): Heat oven to 425
Adapted from: Betty Crockers Creative Recipes with Bisquick - Volume II
I had some dried mixed fruit on hand so I chopped it up and tossed it in as well. Everyone liked it.
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