Scones

2 1/2 c. biscuit mix (Bisquik)
2 T. granulated sugar plus 2 tsp. sugar
1/2 c. "stuff"*
1/2 c. milk plus 2 T. milk
1 large egg

*"Stuff" could include:
1/2 c. craisins (dried cranberries) and 1/2 tsp. orange rind
1/2 c. mini butterscotch chips
1/4 c. mini chocolate chips and 1/4 c. dried cherry pieces
1/3 c. dried blueberries and 2 T. white baking morsels
1/2 c. raisins and 1/2 tsp. cinnamon
1/2 c. fresh fruit, diced (peaches or bananas)
1/3 c. pecans and 2 T. of crystallized ginger, coarsely chopped

Preheat oven to 450 degrees. In medium bowl, mix together biscuit mix, 2 T. sugar and "stuff" with a fork. Beat together 1/2 c. milk and egg. Add to dry ingredients and stir until uniformly moistened. Scrape out onto floured surface and knead five times (no more!). Divide dough in half. Pat each half into an 8" diameter circle and cut into six wedges. Transfer each wedge to a baking sheet (Silpat liner is advised but not essential) and brush top with remaining milk. Sprinkle with remaining sugar. Bake 10 to 12 minutes, or until tops are golden brown. Serve warm. Freeze uneaten scones as soon as they are cool in plastic bags. Reheat from frozen state on cookie sheet in 350 degree oven for 10 mins.
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