So, one of my favorite treats is Second Cup's white chocolate raspberry scones. But obtaining one for breakfast on this beautiful Saturday morning would require getting dressed and that's no good. Instead, I decided to jerry-rig my own version.
What you'll need:
-Bisquick
-raspberry jam
-white chocolate
-milk
I started off my chopping up some white chocolate wafers that I had left over from my Christmas baking. I then put one cup of Bisquick and a quarter of a cup of milk into a mixing bowl with the chocolate. I added about a quarter of a cup of Smuckers Raspberry Jam. When I mixed it up, it was loose for scones, so I added more Bisquick (about a half a cup) until I got a really dry mix.
I then packed it into the quarter cup measuring cup I had used for the milk and banged it out into a Pam-sprayed Pyrex baking dish. This method of measuring/shaping meant I got the avoid rolling out/kneading the scones and it gave me uniform sizes. All told, I ended up with 5 scones.
I baked them for 10 minutes at 450 degrees (as per the Bisquick box's directions) but it wasn't long enough. I think the jam added extra moisture that required more time. No worries! I just popped them back in the oven at 450 for another 10 minutes or so.
In the end, they were a little burnt around the edges and on the bottom, but delicious!
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