Scones make an excellet dessert, breakfast accompaniment or tea-time treat. Photo courtesy Betty Crocker.
Cookie Mix Recipes
Page 8: Rosemary-Lemon Cream
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These sweet scones make an excellet dessert, breakfast accompaniment or tea-time treat. Garnish a plate with sprigs of fresh rosemary for festive presentation.
- 2-1/2 cups Original Bisquick mix
- 1/3 cup granulated sugar
- 2 tablespoons cold butter
- 1 egg, beaten
- 1 container (6 oz) lemon-flavor yogurt
- 1/4 cup plus 1 tablespoon heavy whipping cream, divided
- 1 tablespoon grated lemon peel
- 1 tablespoon finely chopped fresh
- 1 tablespoon granulated sugar
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Preheat 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.
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Recipes courtesy Betty Crocker. All other material