2 1/4 cups Bisquick Baking Mix
1/4 cup baking cocoa
1/2 cup granulated sugar
1 teaspoon almond extract
1/2 cup plain yogurt
1 egg

Spread
1/2 cup cream cheese, softened
1/4 cup orange marmalade
1/2 teaspoon grated ginger root

Mix together dry ingredients. Stir in remaining scone ingredients until soft dough forms. Knead 5-6 times. Place on cookie sheet, then pat into an 8-inch circle. Cut into 8 wedges, but do not separate. Bake at 425 degrees F for 12 minutes.

For Spread: Combine all ingredients well.

Serves 4.