Sweetheart Cranberry Scones

Prep Time: 10 minutes
Yield: 8 scones

Ingredients:

1 package Pillsbury® Cranberry Quick Bread
1/4 cup butter, cut into pieces
1/2 cup white vanilla chips
1 tablespoon whipping cream
2 eggs, beaten
1/4 cup Pillsbury® Pink Vanilla Funfetti® Frosting (optional)

Preparation Directions:

1. Heat oven to 375° F. Grease cookie sheet. In large bowl, combine quick bread mix and butter. With pastry blender or fork, cut in butter until crumbly. Stir in vanilla chips. Add cream and egg; stir until moistened.

2. On lightly floured surface, gently knead dough to form smooth ball. Divide dough in half. Pat each half into 5-inch round. With floured knife, cut each round into 4 wedges.

3. With hands, pat outside corners of each wedge to form teardrop shape. With handle of wooden spoon, press deep indentation in top edge to form heart shape. Place hearts 3 inches apart on greased cookie sheet.

4. Bake at 375° F. for 15 to 20 minutes or until light golden brown. Drizzle frosting over warm scones.

High Altitude: (Above 3500 Ft.)

1. Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.