Mix a little grated gingerroot into orange or peach marmalade to serve with these scones.
Stir in 1/4 cup dried cherries before kneading the dough for a yummy addition.
- 2 1/4 cups Original Bisquick® mix
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1/2 cup plain low-fat yogurt or low-fat buttermilk
- 1 teaspoon almond extract
- 1 egg
Preparation time 15mins
Cooking time 27mins
Adapted from bettycrocker.com
Heat oven to 425ºF. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.
Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.