serves 12 ( 5 points + )
- ½ c. dried cranberries
- 3 c. low fat Bisquick baking mix
- 5 T. sugar, divided
- ½ tsp. cinnamon
- 2 T. light stick butter, cut into small pieces
- ⅔ c. fat-free half and half
- 2 T. semi-sweet miniature chocolate chips
- 1 large egg, separated
- 1 T. fat-free half and half
- ½ c. powdered sugar
- ½ tsp. vanilla
- 1-2 T. skim milk
Preheat oven to 400 and line a baking sheet with foil.
Combine bisquick,¼ c. sugar, and cinnamon in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in ⅔ c. half and half, egg white. cranberries and chocolate chips. Drop dough by ¼ cup-fulls onto baking sheet. Mix egg yolk with 1 T. half and half. Brush scones. Bake for 12 minutes or until golden. Cool. Combine powdered sugar, milk and vanilla. Drizzle over scones
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