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By Dawn Hall, author of the Busy People’s Cookbook Series
 
These flavorful drop biscuits are great for breakfast by themselves or served with egg dishes. They are delicious served hot from the oven.
 
Scones:
2 egg whites
1 (10-ounce) jar crushed fruit
3 cups reduced-fat baking mix (I use Bisquick.)

Glaze:
2 tablespoons raspberry preserves
1/2 cup powdered sugar
1 tablespoon skim milk
 
• Preheat the oven to 350 degrees.
• Spray two cookie sheets with nonfat cooking spray.
• Beat the egg whites with the crushed fruit until well mixed.
• Stir in the biscuit mix. The dough will be stiff and sticky.
• Drop rounded tablespoons of the dough onto the prepared cookie sheet.
• Bake for 15 minutes or until the bottoms are golden brown.
• While the scones are baking, make the glaze by mixing the raspberry preserves, powdered sugar, and skim milk in a bowl.
• With a spoon, drizzle the glaze lightly over the biscuits while they are still hot and fresh from the oven.
• Let them cool for several minutes before eating.
 
Yield: 14 servings
 
Preparation time: 5 minutes
Baking time: 15 minutes
Total time: 20 minutes or less
 
These recipes were created for Precious Moments Moms by Dawn Hall, the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, homestyle-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  Her website is: www.Dawnhallcookbooks.com