Rosemary-Lemon Cream Scones

By carvalhohm

Ingredients

• 2 1/2 cups Original Bisquick® mix
• 1/3 cup granulated sugar
• 2 tablespoons cold butter
• 1 egg, beaten
• 1 container (6 oz)Fat Free Original lemon burst yogurt
• 1/4 cup heavy whipping cream
• 1 tablespoon grated lemon peel
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Details

Servings 8
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 400°F. Generously spray cookie sheet with cooking spray.

2 In large bowl, mix Bisquick mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.

3 Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional Bisquick mix, but do not separate into wedges.

4 Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

Serves 8

1 Scone Calories310 ( Calories from Fat100), Total Fat11g (Saturated Fat5g, Trans Fat1 1/2g ), Cholesterol45mg Sodium500mg Total Carbohydrate47g (Dietary Fiber1g Sugars22g ), Protein4g