Sandra Lee semi-homemade

Ingredients

• ¼  cup coffee, double strength, cooled

• 2 tablespoons heavy cream

• 1 large egg, lightly beaten

• 1 teaspoon vanilla extract, McCormick®

• 3½ cups baking mix, Bisquick®

• ½  cup sugar

• ¾  cup chopped special dark chocolate candy bars, Hershey’s®

• ¾  cup semisweet chocolate chips, Nestlé®

• 1 large egg, lightly beaten

• 1 tablespoon heavy cream

•       White decorating sugar or sanding sugar

•       Butter

Directions

1. Preheat oven to 350 degrees F.

2. In a small bowl, combine cooled double-strength coffee, cream, lightly beaten egg, and vanilla extract; set aside.

3. In a large mixing bowl, combine baking mix, sugar, special dark chocolate, and semisweet chocolate chips.

4. Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately ½ inch thick). Cut into 12 wedges and place on ungreased cookie sheet; set aside.

5. In a small bowl, combine lightly beaten egg and 1 tablespoon cream. Brush tops of scones with egg mixture and sprinkle with decorating sugar.

6. Bake in preheated oven for 15 to 18 minutes or until golden brown. Serve warm with butter.