Instructions: Heat oven to 425. Grease cookie sheet. Stir Bisquick, sugar and cocoa in medium bowl. Stir in almond extract, yogurt and egg product until soft dough forms. Place dough on surface lightly dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 or 6 times. Place dough on cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate. Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.

Yield: 8 scones

High Altitude (3500-6500 ft): Bake about 14 minutes

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