1. Heat oven to 425°. Grease cookie sheet. Mix Bisquick, cherries, chocolate chips, 3 tablespoons sugar, the whipping cream and egg until soft dough forms.
2. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk sprinkle with 2 tablespoons sugar. Cut into 8 wedges, but do not separate.
3. Bake 12 to 15 minutes or until golden brown. Carefully separate wedges. Serve warm.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar instead of 3 tablespoons.
NUTRITION FACTS: 1 Scone: Calories 240 (Calories from Fat 90) Fat 10g (Saturated 4g) Cholesterol 35mg Sodium 440mg Carbohydrate 36g (Dietary Fiber 3g) Protein 4g % DAILY VALUE: Vitamin A 4% Vitamin C 4% Calcium 6% Iron 6% DIET EXCHANGES: 2 Starch 1/2 Fruit 1 1/2 Fat
BETTY'S TIP: Pick your favorite fruit! Dried apricots, cranberries and blueberries make great stand-ins for the dried cherries.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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