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.
This Cherry Chocolate Chip Scones recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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