- 2 cups Bisquickbaking mix
- 6 teaspoons sugar
- 1 teaspoon vanilla
- 3/4 cube butter (about 1/3 cup)
- 1 egg, slightly whipped
- 1/4 cup milk (check consistency of dough)
- cranberries (handful)
Mix dry ingredients until blended. Cut in butter and vanilla. Whisk milk and egg; add 1 Tablespoon at a time, noting consistency (don’t want sticky dough). Add cranberries and gently mix. Gently roll dough into a ball and wrap in plastic wrap. Put into refrigerator.
Place on an ungreased cookie sheet and pat dough into a 6-inch round. Cut round into 6 pieces but do not separate. Bake at 450 degrees until golden brown, about 12 to 15 minutes. Separate wedges and serve warm.
Tags: recipe, Scones, cooking, diy