Banana Toffee Drop Scones
Contributed by Diane S.

* Exported from MasterCook *

                        Banana Toffee Drop Scones

Recipe By     :Betty Crocker Bisquick, October 2000
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  Original Bisquick
     1/2           cup  English toffee bits
     1/4           cup  sugar
     1/4           cup  whipping (heavy) cream
     1/2      teaspoon  vanilla
  1                     egg
  2             medium  bananas (3/4 cup) -- mashed
                        MIlk
                        Additional Sugar

Heat oven to 425F.  Grease 2 cookie sheets.

Stir Bisquick, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg
and bananas until soft dough forms.  Drop by 10 heaping tablespoonfuls onto
cookie sheets (5 per cookie sheet).  Brush tops with milk; sprinkle with
additional sugar.  Refrigerate second cookie sheet while first cookie sheet
bakes.

Bake 11 to 13 minutes or until golden brown.  Serve warm.  10 scones.

High Altitude (3500-6500 ft):  Bake 9 to 11 minutes.

1 Scone:  Calories 185 (Calories from Fat 65): Fat 7 g (Sat 3g); Chol 30 mg;
Sod 440 mg, Carb 29 g (Dietary Fiber 1 g); Protein 3 g.

M/C Formatted by Diane [spangen@home.com]

Yield:
  "10 scones"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 745 Calories (kcal); 36g Total Fat; (42% calories from fat); 5g
Protein; 107g Carbohydrate; 267mg Cholesterol; 656mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 7
Other Carbohydrates

NOTES : Substitution:  You can use 1/2 cup miniature semi-sweet chocolate
chips instead of the English toffee bits.

Special Touch:  Use white coarse sugar crystals (decorating sugar) on top
instead of the granulated sugar for an extra-special look.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0