1. Heat oven to 425°. Stir all ingredients except milk, nuts and 2 tablespoons sugar until soft dough forms.
2. Drop dough by 8 spoonfuls onto cookie sheet. Brush tops with milk. Sprinkle with nuts and 2 tablespoons sugar.
3. Bake 11 to 13 minutes or until golden brown. Serve warm.
HIGH ALTITUDE (3500 to 6500 feet): Bake 15 to 17 minutes.
NUTRITION FACTS: 1 Scone: Calories 320 (Calories from Fat 135) Fat 15g (Saturated 5g) Cholesterol 35mg Sodium 550mg Carbohydrate 43g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 12% Vitamin C 6% Calcium 8% Iron 8% DIET EXCHANGES: 2 Starch 1 Fruit 2 Fat
BETTY'S TIP: Toasted coconut adds color and crunch to these yummy scones. To toast coconut, bake uncovered in an ungreased shallow pan in a 350° oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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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