Banana-Toffee Drop Scones

By melanieroe

Prep Time: 10 min
Total Time: 25 min
Makes: 10 scones

Nutrition Information:
1 Scone: Calories 290 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 45mg; Sodium 400mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 22g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 1/2 cups Original Bisquick® mix
• 1/2 cup toffee bits
• 1/4 cup sugar
• 1/4 cup whipping cream (maybe try fat free evaporated milk)
• 1/2 teaspoon vanilla
• 1 egg
• 3/4 cup mashed ripe bananas (about 2 medium)
• 1 tablespoon milk
• 2 tablespoons sugar

Details

Servings 10
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 425ºF. Spray 2 cookie sheets with cooking spray.
2. In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
3. Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
4. Bake 11 to 13 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): Bake 9 to 11 minutes.

Substitution
You can use 1/2 cup miniature semisweet chocolate chips instead of the toffee bits.
Special Touch
Use white coarse sugar crystals (decorating sugar) on top instead of the granulated sugar for an extra-special look.