1. Heat oven to 450°. Stir all ingredients until soft dough forms. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball knead 5 times.
2. Roll or pat dough into 10 x 6-inch rectangle. Cut crosswise into ten 1-inch strips. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Stick: Calories 135 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 0mg Sodium 340mg Carbohydrate 27g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit
BETTY'S TIP: These sweet scone sticks are particularly good when eaten warm with a thin spread of honey or jam. Add a glass of fresh-squeezed orange juice, and your morning is off to a sensational start!
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 Cinnamon-Raisin Scone Sticks recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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