Ingredients
2
tablespoons water
1
cup dried cranberries
2
cups Original Bisquick™ Baking Mix
1/4
cup sugar
1/2
teaspoon ground cinnamon
3
tablespoons firm butter or margarine
2/3
cup buttermilk or fat-free (skim) milk
1/2
teaspoon vanilla
2/3
cup chopped walnuts
1
tablespoon margarine or butter, melted
Preparation
Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.
