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Chretien Point Plantation
Cranberry Pecan Scones
Preheat oven to 425 degrees. Butter 2 cookie sheets. In a large bowl, mix Bisquick and sugar together. Add pecans and cranberries. Add salt and mix well. In a separate bowl or large measuring cup, mix eggs, milk, butter, and vanilla. Pour liquid mixture into dry mixture and mix well. Dough should be sticky (a bit softer than the dough you would roll out).
Drop teaspoonfuls (about the size of a large egg) onto buttered cookie sheet. Space 1 inch apart. Bake 14 to 18 minutes or until golden brown.
Makes: about 2-1/2 dozen scones
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