3 cups Bisquick
1/2 cup dried cherries, finely chopped
1 cup creme brulee flavored liquid coffee creamer
2 teaspoons granulated sugar
1/2 teaspoon Watkins cinnamon
Preheat oven to 400 degrees F.
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Combine Bisquick and dried fruit. Stir in coffee creamer just until well moistened. Drop onto a greased or sprayed baking sheet with a regular size ice cream scoop (about 1/3 cup).
Combine sugar and cinnamon and sprinkle evenly over scones. Bake until golden brown, about 15 to 18 minutes.
Makes 10.
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NOTE: For appetizer size scones, use a cookie scoop for dropping them. If desired, you may also add 1/2 cup chopped nuts.
