ROSEMARY-LEMON CREAM SCONES
Honorable Mention Bisquick® Recipe Contest 2010! Create coffee shop scones with a burst of lemon flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
- 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.
- 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.
- 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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Scone, TransFat 0 g
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