Bisquick Blueberry Scones That Are Soft, Flaky, and Full of Flavor
Bisquick Blueberry Scones are a simple way to bring bakery-style goodness right into your own kitchen—no special skills required.
Whether you’re whipping them up for a lazy weekend brunch, surprising someone with breakfast in bed, or just treating yourself with your morning coffee, this Bisquick recipe is an easy win that feels just a little bit fancy.
If you’ve got a box of Bisquick, a handful of blueberries, and a craving for something a little sweet and a little buttery, these scones are about to become your new go-to.
They come together fast, with no fancy techniques or long chill times. You’ll get that perfect golden crust on the outside and soft, flaky layers on the inside—all bursting with juicy blueberries in every bite.
What is the trick in making good scones?
Here’s the magic formula:
- Cold butter + gentle mixing = flaky texture.
- Chilling the dough before baking helps the scones hold their shape and boosts rise.
- Use a sharp cutter or knife (no twisting!) for clean edges, so they rise evenly.
- Bake in a hot oven (around 400°F) for a nice golden exterior without drying them out.
Here’s how to make these Blueberry Scones with Bisquick.
Scroll to the bottom for the full printable recipe with exact measurements and tips!
You’ll start by mixing Bisquick and sugar, then cutting in cold butter until it’s crumbly (this step gives the scones that tender, flaky texture).
Fold in your dried blueberries for that sweet pop of flavor.
In another bowl, whisk together Greek yogurt, vanilla, and an egg — then stir it all into the dry mix until you’ve got a soft dough.
Dust your hands with a little Bisquick, divide the dough in half, and shape each half into a round on a parchment-lined baking sheet. Don’t press down too hard when forming the dough rounds—light hands make light scones!
Brush the tops with milk, sprinkle on coarse sugar, and score the rounds so they’re easy to cut after baking. That milk wash and coarse sugar topping gives you that bakery-style golden crust.
Pop them in a hot oven and bake until they’re golden and just beginning to brown.
Let them cool slightly before cutting and serving.
The key is to use cold ingredients and not overworking the dough. Don’t knead the dough too much—just bring it together gently to keep it soft, not tough.
Using cold butter creates steam pockets that keep things tender. And the Buttermilk or heavy cream adds richness and moisture.
Avoid over-mixing the dough — it makes them dense. Don’t use warm butter— it melts into the dough and kills the flakiness. Adding too much flour while shaping the scones can make them dry. Not preheating the oven—you need that initial blast of heat for lift!
Chilling the dough keeps the butter cold so it creates flaky layers as it melts in the oven. It relaxes the gluten, helping the scones stay tender and it prevents spreading, so your scones puff up, not out.
Yes, but dried blueberries are less likely to bleed and make the dough messy. If you use frozen, don’t thaw them first and gently fold them in to avoid streaking.
Calphalon Premium Nonstick Baking Pans Set of 2, 12 x 17 inch, Silverware, Heavy Gauge Steel Core
Reynolds Kitchen Sheets, Pre-Cut Parchment Paper, 22 SheetsKing Arthur Flour White Sparkling Sugar 3777Cuisinart CTG-00-DB Dough Blender,Black
Be sure to check out these other Bisquick breakfast ideas that are just as tasty and easy to whip up!
- Bisquick Blueberry Coffee Cake is the perfect balance of sweet and fluffy, with a buttery crumb topping that’ll have you going back for seconds.
- Bisquick Scones are a quick and easy way to enjoy homemade goodness without the fuss — whether you’re whipping up a last-minute brunch recipe or craving cozy fall flavors like Pumpkin Bisquick Scones, which are packed with warm spices and pair perfectly with your favorite latte.
- Curious about how homemade scones compare to shortcuts like Bisquick? Check out this fun breakdown: Scones Vs Bisquick.
Must-Have Bisquick Recipe Calendar – Your Easy, Delicious Meal Plan Starts Here!
Blueberry Scones with Bisquick Recipe
Ingredients
- 2 ¾ cup Bisquick Baking Mix Plus, additional for dusting
- ½ cup sugar
- ⅓ cup butter cold & cubed
- ¾ cup dried blueberries one, 3.5 oz package
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp milk
- course sugar
Instructions
- Preheat oven to 425 and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine bisquick and sugar and mix well.
- Add butter and use a pastry blender to blend the cold butter into dry mixture until pieces are small and crumbly.
- Fold in blueberries.
- In a separate, smaller mixing bowl, combine yogurt, vanilla and egg and mix well.
- Stir wet ingredients into dry until combined.
- Sprinkle some bisquick onto the parchment paper and on your hands. Divide the dough in half and form the dough on the parchment paper into 2 rounds, about 8" in diameter and 1/2" thick.
- Using a pastry brush, brush the dough with milk and top with coarse sugar.
- Use a knife to score the dough.
- Bake for 13-15 minutes or until scones begin to brown. Remove from oven and let stand 2 minutes to cool on the baking sheet.
- Cut the scones apart and let stand to cool completely or until warmed.