Every so often I skip off into cooking land with the basic formula’s of a recipe and then I freestyle something new and yummy all on my own, I hope you’re going to like this mornings experiment. Serve these with a lovely cup of tea.
Chocolate and sour cream Bisquick scones
10 to 12 minutes
2 1/2 c. Bisquick
1/2 c. 1% milk
1/4 c. light sour cream
1 tsp. vanilla
1/2 c. chopped chocolate (use good stuff, I used some leftover from the chocolate buttercream frosting)
Preheat oven to 450 degrees. Mix all ingredients with a fork until a soft dough forms. Dust your work surface with Bisquick to keep the dough from sticking. Move the dough to the work surface and add a little more Bisquick to the top to keep the dough from sticking to your hands.
Smooth into a 9 inch round and using a sharp knife or pizza cutter, cut it into 8 wedges. Place on a buttered, or parchment lined, cookie sheet. You may choose to brush with an egg wash, I don’t always do this. Bake for 10 to 12 minutes.
I highly recommend Dickinson’s Lemon Curd to complement your scones, all of their products seem to be incredibly yummy.