This recipe is in response to a request from Salli Schwartz,
on November 4th, for a basic recipe for scones from Bisquick.
Bisquick Raisin Scones
3 cups Bisquick baking mix
1/2 cup raisins
1/3 cup sugar
4 eggs
sugar
Heat oven to 400F. Mix bakingmix, raisins, 1/3 cup sugar and 3 of the eggs until
moistened. Turn dough onto surface well dusted with baking mix; roll lightly in
baking mix to coat. Roll dough into 9-inch circle. Cut into 12 wedges with knife
dusted with baking mix. Place wedges, alternating wide and narrow ends, about two
inches apart on ungreased cookie sheet. Beat remaining egg; brush over tops of
wedges. Sprinkle with sugar. Bake until golden brown, 12-14 minutes.
Makes 12 scones.
High Altitude Directions (3500-6500 feet): Heat oven to 425
Source: Betty Crockers Creative Recipes with Bisquick - Volume II
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