Betty Crocker's Scones (English Style)

Unlike the deep fried scones that I grew-up with that my grandmother made (sometimes called Navajo Bread), these scones are more like the type of scone that I found on my trip to England. They are baked, dense and delicious! I love them for breakfast, slightly heated to make them nice and soft.

They are super easy, and you can doctor up the recipe to make them anyway you like- even savory! I hope you will try them.

The picture and recipe came from the Betty Crocker website.

Scones (English Style)

2 cups Bisquick biscuit mix

2/3 cup various chips*

3 Tbl. Sugar

1/3 cup heavy whipping cream

1 egg

1 Tbl. milk

1 Tbl. Decorator sugar crystals

Powdered Sugar Glaze

*you can use any kind of chocolate chips, cinnamon chips, peanut butter chips, or half and half of any of these, along with dried fruit or anything you like.  My favorite is half chocolate chips and half cinnamon chips.

Heat oven to 425 degrees.  Grease cookie sheet with shortening or cooking spray.  In medium bowl, stir biscuit mix, chips, sugar, cream and egg until soft dough forms.  Place dough on surface sprinkled with extra biscuit mix.  Gently shape into a ball, knead 10 times.  Pat dough into an 8 inch circle on cookie sheet.  Brush dough with milk; sprinkle with sugar crystals.  Cut into 8 wedges, but do not separate.  Bake for 12-15 minutes, or until golden brown; carefully separate wedges.  Serve warm.  You can also make a powdered sugar glaze out of milk and powdered sugar to drizzle over the top, if desired.

You can also try a savory kind with cheese, garlic and oregano instead of chips, glaze and decorator sugar crystals.