This recipe is in response to a request from Salli Schwartz,
on November 4th, for a basic recipe for scones from Bisquick.


Bisquick Cherry Filled Scones

2 cups Bisquick baking mix
1/3 cup sugar
2 Tbsp. water
1 egg
1 cup pitted dark sweet cherries; well drained, snipped
1 Tbsp butter or margarine; melted
1-2 tsp. sugar

Heat oven to 350F. Mix baking mix, 1/3 cup sugar, the water and egg until dough
forms; gently smooth dough into a ball on surface generously dusted with baking mix.
Knead 15 times. Roll dough into 12-inch square; cut into 4-inch squares. Spoon about
2 tsp. cherries onto triangular half of each square. Fold dough over cherries,
forming a triangle; press edges to seal. Place on ungreased cookie sheet. Brush with
margarine; sprinkle with 1-2 tsp. sugar. Bake until golden brown, 15-18 minutes.
Serve with sweetened whipped cream if desired.

Makes 9 scones.

High Altittude Directions (3500-6500 feet): Heat oven to 375F.

Source: Betty Crockers Creative Recipes with Bisquick - Volume II


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