Preheat oven to 400° F.
Combine Bisquick and dried fruit. Stir in coffee creamer just until well moistened. Drop onto a greased or sprayed baking sheet with a regular size ice cream scoop (about 1/3 cup).
Combine sugar and cinnamon and sprinkle evenly over scones. Bake until golden brown, about 15 to 18 minutes.Servings: 10