Title: Apricot scones
 Categories: Bread
      Yield: 8 Servings
 
      2 c  Bisquick original baking mix
    1/3 c  Finely chopped dried
           -apricots
    1/3 c  Whipping (heavy) cream
      3 tb Sugar
      1    Egg
           Milk
           Sugar
 
   HEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix,
  apricots, whipping cream, 3 tablespoons sugar and the egg until soft
  dough forms. Turn onto surface dusted with baking mix; gently roll in
  baking mix to coat. Shape into ball; knead 10 times.
  
   PAT dough into 8-inch circle on cookie sheet (if dough is sticky, dip
  fingers into baking mix). Brush with milk; sprinkle with sugar. Cut
  into 8 wedges but do not separate.
  
   BAKE about 12 minutes or until golden brown. lmmediately remove from
  cookie sheet; carefully separate wedges. Serve warm. 8 scones.
  
  From .