Banana-Toffee Drop Scones

2 1/2 cups Original Bisquick® mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
1 egg
3/4 cup mashed ripe bananas (about 2 medium)
1 tablespoon milk
2 tablespoons sugar

1. Heat oven to 425ºF. Spray 2 cookie sheets with cooking spray.

2. In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.

3. Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.

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

Substitution: You can use 1/2 cup miniature semisweet chocolate chips instead of the toffee bits.

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

Nutrition Information: 1 Serving (1 Scone) Calories 290 o (Calories from Fat 100), Total Fat 12g o (Saturated Fat 6g, o Trans Fat 1 1/2g), Cholesterol 45mg; Sodium 400mg; Total Carbohydrate 43g o (Dietary Fiber 1g, o Sugars 22g), Protein 3g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 6%

Exchanges: 1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat

Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker/© 2010 ®/TM General Mills All Rights Reserved