Bisquick scones are flaky, buttery and slightly crumbly scones topped with a rich and creamy vanilla bean glaze. This bisquick scone recipe is easy to make using Bisquick baking mix.
Cut the frozen butter into small cubes or grate the frozen butter into the dry mix, stopping every 2-3 tablespoon to lightly toss and coat the butter in the flour.
When all the butter has been added, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.
In a separate bowl, lightly beat an egg. Then whisk in the heavy cream and vanilla extract and until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Mix until the dough just comes together.
Transfer the scone dough onto a lightly floured surface and gently shape the dough into a ball. Shape into a 7 or 8 - inch disk. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 30 - 40 minutes. While the scones chill in the freezer, preheat the oven to 400 F (204 C).
Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream. Top with coarse sugar if you like. Bake for 14 - 16 minutes.
Allow scones to cool for 3 - 4 minutes on the baking sheet before transferring them to a cooling rack. Mix powdered sugar, vanilla bean paste and heavy cream to your desired consistency. Then top the scones, set and enjoy!