Instructions: Preheat oven to 450F.

In a small bowl, combine the fruit, nuts, Bisquick, orange peel and extract. Toss to coat the fruit.

Into a large bowl, combine the Bisquick and baking powder. Push that mixture to the center of the bowl or one side. Add the egg substitute, buttermilk and vegetable oil to the bowl and fold the liquids into the flour until combined. TIP - Add more buttermilk before everything is mixed and smooth. The dough should be tacky but not sticky.

Using your hands, work the contents of the smaller bowl into the flour mixture. Divide dough into 4 pieces. Shape into patties (about 1/2-inch thick). Bake on a cookie sheet in the preheated 450F for 9 to 11 minutes or until risen and lightly browned. A toothpick inserted into the middle of a scone should come out dry. Let the scones rest a minute. Serve hot.

OPTIONAL ICING: Sprinkle the hot scones with powdered sugar; or let cool a minute or two and drizzle with an icing, such as powdered sugar and orange juice.

VARIATION: see Chop Suey Quick Bread in KP Memorable Meals Cookbook

Description: "Bisquick and fruit cake mix cherries and citron with almonds and anise"

Serving Ideas : serve as cookies or biscuits

NOTES : We make these when we want a treat with scrambled eggs or a snack with tea. They are also very good served with creamed soups, such as a corn chowder.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.