breads

1. Heat oven to 425ºF. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.

2. Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.

3. Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.

Makes 8 scones

Special Touch: Mix a little grated gingerroot into orange or peach marmalade to serve with these scones.

Variation: Stir in 1/4 cup dried cherries before kneading the dough for a yummy addition.

High Altitude (3500-6500 ft): Bake about 14 minutes.

Nutritional Info Per 1 Scone:
Calories 210 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 25mg; Sodium 500mg; Potassium 120mg; Carbohydrate 36g (Dietary Fiber 1g); Protein 4g

Diet Exchanges: 1 1/2 Starch; 1 Fruit; 1 Fat

This recipe displayed with permission from General Mills, Inc.