Cranberry Chocolate Chip Scones

Cranberry Chocolate Chip Scones

serves 12
  • 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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