Bisquick Scones Recipe

Flaky, buttery, and slightly crumbly Bisquick scones have a luscious vanilla bean glaze. This Bisquick scone recipe uses pre-made baking mix and other cupboard staples to make it easy. 

Bisquick Scone – 2 cups (226 g) bisquick mix – ¼ cup (50 g) granulated sugar – 4 tablespoons (57 g) very cold or frozen unsalted butter – 1 large egg – ¼ cup (59 ml) cold heavy cream – 1½ teaspoons vanilla extract or vanilla bean paste Vanilla Bean Glaze – 1 - 1½ cups (120 - 180 g) powdered sugar – 1 teaspoon vanilla bean paste – 1 - 2 tablespoons heavy cream

Ingredient

Direction

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1

Blend sugar and baking mix in a bowl. Stop cutting or grating frozen butter into the dry mix after 2-3 tbsp to softly toss and flour it. 

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2

After adding the butter, use a pastry cutter or fingers to fully incorporate it into the flour mixture until it resembles gritty sand with larger bits. Like making pie crust. 

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3

Lightly beat an egg in another bowl. Whisk in heavy cream and vanilla until well blended. Center the flour and butter mixture with a well. 

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4

Roll floured scone dough into a ball. Shape scone dough into a circle from center to edges. Halffold. More spherical dough disks. An 8- or 7-inch disk. 

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5

Place the disk on a parchment-lined baking sheet or platter and freeze for 30–40 minutes. While the scones freeze, preheat the oven to 400 F (204 C).

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6

After freezing, slice 6–8 scones with a dough scraper or sharp knife. On a pan, place scones 2 inches apart. Top scones with heavy cream. Sugar coarsely.

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7

Then bake at 400 F (204 C) for 14-16 minutes. Golden brown, aromatic scones should not burn. After 3–4 minutes on the baking sheet, remove scones to a cooling rack.

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8

Vanilla bean glaze improves Bisquick scones. Adjust powdered sugar, vanilla bean paste, and heavy cream consistency. Set and enjoy the scones with toppings!

also see

also see

Chocolate Pudding Pie Recipe