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 pre-made Bisquick baking mix and other simple pantry staples. These delicious baking mix scones are as perfect for breakfast as they are for afternoon tea.
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Why Should You Make This Recipe
I love a great scone recipe. It’s nice to just throw a few ingredients together and bake something that tastes like it came from a bakery. My Easy Lemon Blueberry Scones, Raspberry Almond Scones and Herbs de Provence Scones are just a few I love making. These Bisquick scones are a semi-homemade recipe I know you will love.
- Layers of flavors and textures. From the flaky, buttery scone, to the sweet and creamy vanilla bean glaze, these scones with Bisquick mix will delight your senses.
- Easy to make. These baking mix scones taste like homemade, but are super easy to make using a pre-made mix. Simply whisk the dry and wet ingredients together, shape into a thick disk, chill, cut, bake and glaze. There is a recommended chill time, but the prep and bake time is less than 30 minutes.
Ingredients
This recipe for Bisquick scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need:
Bisquick Scones and Vanilla Bean Glaze
- Dry Ingredients: Gather Bisquick mix and granulated sugar and cold or frozen butter.
- Wet Ingredients: Gather a lightly beaten egg, heavy cream and vanilla extract or vanilla bean paste.
- Vanilla Bean Glaze: Gather powdered sugar, vanilla bean paste and heavy cream, milk or half and half.
Substitutions
Here are my recommended substitutions to make these melt in your mouth scones using Bisquick.
- Bisquick Mix: This is essentially a pre-made biscuit or less sweetened pancake mix. Feel free to use something similar if you can’t find the Bisquick brand baking mix.
- Granulated Sugar: Maple sugar would also work well to make these lemon scones refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half if needed.
- Vanilla Bean Glaze: This is optional, but highly recommended. If desired, top the scones with coarse sugar and enjoy without the glaze.
Variations
- Bisquick Drop Scones: Prepare the recipe as written through to mixing the wet and dry ingredients together. Dump the scone dough onto a lightly floured surface. Gently gather and knead the scones 2 -3 times. Scoop the dough with a large spoon or cookie scoop. Drop the scones onto a lined baking sheet or large plate. Freeze as directed in the recipe. Bake at 400 F for 14 - 16 minutes or until the tops are golden brown.
- Bisquick Cinnamon Scones: Mix 1 - 2 teaspoons of ground cinnamon into the dry ingredients. Add ½ teaspoon of ground cinnamon into the vanilla bean glaze.
- Bisquick Chocolate Chip Scones: After mixing the dry and wet ingredients together, fold in 1 cup (170 g) of chocolate chips or chopped chocolate chunks.
How To Make
Learn how to make Bisquick scones in a few easy steps.
Make the Scones
- In a mixing bowl, whisk the baking mix and sugar together until well combined. 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. This is similar to making a pie crust.
- 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. Repeat with the remaining wet ingredients into the dough. Mix until the dough just comes together. There should be a few stray pieces of the dough.
- Transfer the scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. 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 and Glaze the Scones
5. Bake in the oven at 400 F (204 C) for 14 - 16 minutes. Scones should be nicely golden brown, but not burnt and will be very fragrant. Allow scones to cool for 3 - 4 minutes on the baking sheet before transferring them to a cooling rack. Make the best Bisquick scones even better by topping them with a creamy vanilla bean glaze. Mix powdered sugar, vanilla bean paste and heavy cream to your desired consistency. Then top the scones, set and enjoy!
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare this homemade baking mix scone dough up to one day ahead of time. Store covered in the fridge overnight to bake the next morning.
- Store: Store baked scones in an airtight container at room temperature for 1 -2 days.
- Freeze: Place the frozen unbaked scone wedges in an airtight container in the freezer for up to 2 months. Place the baked and fully cooled unglazed scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. If you know you will freeze the scones, I suggest not topping the scones with glaze before freezing them.
- Thaw: The easiest and tastiest way to thaw your biscuit scones is to let them thaw overnight in the fridge or at room temperature for a couple of hours. If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time.
M’s Expert Tips
- Freeze the butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer a couple of hours before you plan to make the lemon scones.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
FAQs
Use another dry biscuit baking mix or make your own. For every cup of baking mix, substitute with the following ingredients: 1 cup (120 g) all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt and 2 tablespoons (28 g) butter. This is in addition to the other ingredients listed in the recipe.
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 8- inch disk.
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
This is usually the result of overmixing or overworking the dough. Knead the dough with a light hand and only until it just comes together.
Other Baking Mix Recipes to Try
If you try this Bisquick Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Bisquick Scones Recipe
Equipment
- 1 pastry cutter optional
- 1 baking sheet
- 1 parchment paper
- 1 knife
Ingredients
Bisquick Scones
- 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
Instructions
- In a mixing bowl, whisk the baking mix and sugar together until well combined. 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.2 cups (226 g) bisquick mix, ¼ cup (50 g) granulated sugar, 4 tablespoons (57 g) very cold or frozen unsalted butter
- 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. This is similar to making a pie crust.
- 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.Repeat with the remaining wet ingredients into the dough. Mix until the dough just comes together. There should be a few stray pieces of the dough.1 large egg, ¼ cup (59 ml) cold heavy cream, 1½ teaspoons vanilla extract or vanilla bean paste
- Transfer the scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. 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 in the oven at 400 F (204 C) for 14 - 16 minutes. Scones should be nicely golden brown, but not burnt and will be very fragrant. Allow scones to cool for 3 - 4 minutes on the baking sheet before transferring them to a cooling rack.
- Make the Bisquick scones even better by topping them with a creamy vanilla bean glaze. Mix powdered sugar, vanilla bean paste and heavy cream to your desired consistency. Then top the scones, set and enjoy!1 - 1½ cups (120 - 180 g) powdered sugar, 1 teaspoon vanilla bean paste, 1 - 2 tablespoons heavy cream
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