These scones are a snap to make and taste great with peppermint tea!
Ingredients: 2 1/2 cups Reduced Fat Bisquick baking mix 1/2 cup dried cranberries (Craisins) 1/2 cup chopped walnuts 1/4 cup maple syrup 3 Tablespoons packed brown sugar 3 Tablespoons soy milk 1/4 cup Egg Beaters or 2 egg whites
Maple Glaze: 1/2 cup powdered sugar 2 teaspoons soy milk 1 teaspoon maple syrup
1. Heat oven to 425ºF. 2. Lightly spray cookie sheet with non-stick cooking spray. 3. Mix all ingredients except Maple Glaze until soft dough forms. 4. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. 5. Shape into ball; knead 10 times. 6. Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick). 7. Cut into 8 wedges but do not separate. 8. Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey). 9. Carefully separate wedges. 10. To make glaze, beat all glaze ingredients until smooth. 11. Drizzle scones with glaze. 12. Serve warm.
Adapted from a Bisquick recipe.
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