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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 103.7mg||3 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 37.5g|
|Protein 0.4g||1 %|
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Calories per serving: 145
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