1/2 cup frozen peaches, diced
1/2 cup nuts, chopped
3 T oats, uncooked
2 cups Bisquick Baking Mix
1/4 cup brown sugar
1 tsp cinnamon
3 T cold butter, in slices
1/2 cup milk
1 tsp vinegar
1/2 tsp almond extract
1/2 cup flour
2 T sugar, for sprinkling on top of raw scones (optional)
Preheat oven to 425. Line a baking sheet with parchment paper.
Combine milk, vinegar and almond extract in a cup and set aside.
Mix Bisquick, oats, brown sugar, 1/4 cup flour and cinnamon.
Cut in butter, until mixture is like sand.
Mix in peaches and nuts.
Pour in milk mixture and stir until combined.
Turn onto floured board, using remaining 1/4 cup flour and pat dough into a round circle.
Slice into 8 scones, like you would cut a pizza.
Place each scone on the baking sheet and sprinkle with the 2 T sugar, to form a sugar crust on top of each scone.
Bake 11- 15 minutes until golden brown. Keep an eye on the scones and remove from oven when cooked.
Variations: In place of peaches, use other berries or chopped strawberries. In place of almond extract, use vanilla extract or even maple syrup. Instead of a sugar crust, brush tops of raw scones with a beaten egg or heavy cream to form a golden crust.