BANANA TOFFEE DROP SCONES

2 1/2 cups Original Bisquick
1/2 cup English toffee bits*
1/4 cup sugar
1/4 cup whipping (heavy) cream
1/2 teaspoon vanilla
1 egg
2 medium bananas (3/4 cup) mashed
FOR TOPPING:
milk
additional sugar*

Heat oven to 425 degrees F. Grease 2 cookie sheets.

Stir Bisquick, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms. Drop by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with additional sugar.

Refrigerate second cookie sheet while first cookie sheet bakes.

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

*Substitution:
You can use 1/2 cup miniature semi-sweet chocolate chips instead of the English toffee bits.

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

Yield: 10 scones
Source: Betty Crocker Bisquick, October 2000