From Paulette Vickery's Recipe Collection

Bisquick, Chocolate Almond Scones

breads

2 1/4 cup bisquick
1/4 cup cocoa
1/2 cup sugar
1 teaspoon almond extract
1/2 cup plain yogert
1 each egg

Preheat oven to 425 degrees. Combine Bisquick, cocoa, and sugar, in medium bowl. Stir in almond extract, yogert, (buttermilk can be substituted), and egg, until soft dough forms. Turn dough onto surface dusted with Bisquick. Roll dough in Bisquick to coat. Shape into ball, and knead 10 times. Place dough on ungreased baking sheet. Pat dough into 8 inch circle. Brush with additional milk if desired. Cut into 8 wedges with Bisquick coated knife, but do not separate. Bake 12 minutes, or until done. Carefully separate wedges and serve warm.

Yield: 8 servings




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