Apricot Orange Scones Recipe

Ingredients

2

                        cups Original Bisquick™ mix

1/4

cup sugar

1/2

cup finely chopped dried apricots

2

teaspoons grated orange peel

1

egg, beaten

1/2

cup whipping cream

2

tablespoons sugar

2

tablespoons sliced almonds

Preparation

Heat oven to 425°F. Spray cookie sheet with cooking spray. In large bowl, stir Bisquick mix, 1/4 cup sugar, the apricots and orange peel until mixed. Reserve 1 tablespoon of the egg. Stir in remaining egg and the whipping cream until soft dough forms.

Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. On cookie sheet, press or roll dough into 8-inch round. Brush with reserved egg. Sprinkle with 2 tablespoons sugar and the almonds. Cut into 8 wedges, but do not separate.

Bake 12 to 15 minutes or until edges are golden brown. Let stand 5 minutes. Carefully separate wedges. Serve warm.

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