Blueberry Scones with Bisquick Recipe
Bisquick Blueberry Scones are soft, flaky, and loaded with dried blueberries. A quick and cozy bake for any breakfast or weekend brunch.
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
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Preheat oven to 425 and line a cookie sheet with parchment paper. Set aside.
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In a large bowl, combine bisquick and sugar and mix well.
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Add butter and use a pastry blender to blend the cold butter into dry mixture until pieces are small and crumbly.
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Fold in blueberries.
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In a separate, smaller mixing bowl, combine yogurt, vanilla and egg and mix well.
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Stir wet ingredients into dry until combined.
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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.
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Using a pastry brush, brush the dough with milk and top with coarse sugar.
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Use a knife to score the dough.
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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.
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Cut the scones apart and let stand to cool completely or until warmed.
Recipe Notes
Keep scones in an airtight container at room temp for up to 2 days. They also freeze really well—just reheat in the oven for that fresh-baked texture.