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.
Note: I halved my recipe because we really don’t need that many scones sitting around the house begging to be eaten. The scones are crumbly because they’re made with as little fat as possible, I think adding a touch of grated lemon peel to this recipe would make it sing.
I highly recommend Dickinson’s Lemon Curd to complement your scones, all of their products seem to be incredibly yummy.