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Bisquick Scones Recipe

Megan
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 54 minutes
Course Breakfast
Cuisine American
Servings 8 scones

Equipment

  • 2 mixing bowls
  • 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

Notes

 Store baked scones in an airtight container at room temperature for 1 - 2 days. 
Keyword Bisquick Recipe for Scones, Bisquick Scones, Bisquick Scones Recipe
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