Bisquick Blueberry Scones Recipe 315

STRAWBERRY SCONES

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.
• In large bowl, stir Bisquick mix, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in strawberries.
• On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.
• Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.

BLUEBERRY SCONES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, blueberries and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
• In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
• Divide dough in half. With hands sprinkled with Bisquick mix, shape dough into 2 (6-inch) rounds about 3 inches apart on cookie sheet. Brush with whipping cream; sprinkle with coarse sugar. Using knife sprayed with cooking spray, cut each round into 6 wedges, but do not separate.
• Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Carefully separate wedges with knife. Serve warm.

LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)

Steps:

• NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
• In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
• In a 1 cup measure, whisk milk and egg together.
• Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
• Use wet fingers to flatten each scone slightly.
• Bake 400 degrees for 10 minutes or until edges are browning.
• Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
• NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!

BISQUICK BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the baking mix and sugar in a large bowl.
• Mix in the butter with your hands or a pastry blender until the butter is the size of peas.
• Beat the eggs well with the 1/4 cup milk in a small bowl.
• Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.
• Gently fold in the blueberries.
• Turn the dough out onto a floured surface and pat into a 3/4-inch thick square.
• Cut into 4 squares, then cut each square into 2 triangles.
• Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
• For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
• Pour evenly over the warm scones. Transfer to a serving platter and serve.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

BISQUICK BLUEBERRY SCONES

Steps:

• 1 Preheat the oven to 400 degrees F. 2 Whisk together the baking mix and sugar in a large bowl. 3 Mix in the butter with your hands or a pastry blender until the butter is the size of peas. 4 Beat the eggs well with the 1/4 cup milk in a small bowl. 5 Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. 6 Gently fold in the blueberries. 7 Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. 8 Cut into 4 squares, then cut each square into 2 triangles. 9 Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing. 10 For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. 11 Pour evenly over the warm scones. Transfer to a serving platter and serve.

BISQUICK BLUEBERRY SCONES RECIPE - (3.1/5)

Steps:

• Preheat oven to 400 degrees. In medium bowl combine the baking mix, 2 tablespoons sugar and the blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir the liquid into the baking mix until moistened. (Dough will be crumbly.) Turn the dough onto a lightly floured work surface and pat into a 9 inch round, about 1/2 inch thick pan. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake for 10 to 12 minutes until golden. Serve immediately with butter or jam.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• 1. In large bowl, place beaten eggs,milk and sugar. Whisk till blended. Add bisquick and stir with spoon. It will be dry, DON'T add any liquid to it! Add 1 Cup Raspberries and 1/2 cup morsels. With hands, mix altogether. Put about a 1/3 cup in each scone pan well or I use a square miffin pan. Again, 1/3 cup approximately makes a nice sized scone. Bake 400 degrees for 12 minutes. Dust lightly with powdered sugar.
• 2. Note: You can use any fresh or frozen fruit you wish and with any morsels. How about diced peaches and butterscotch morsels?!? You can add nuts or raisins as well. When adding blueberries, measure them out frozen but let them thaw a little, same with peaches. If you use want to add pieces of cream cheese in the scones, add 1 T sugar to your fruit before putting in the batter. The cream cheese tends to bring the sweetness down a notch. So this will counteract that. Then push little bits of cream cheese in each scone before baking. Be creative.

BLACKBERRY SCONES

Steps:

• Preheat oven to 475 F.
• Ina medium bowl, measure out 2 cups of self-rising flour.
• If you don't have self-rising flour in your kitchen, use this: 2 cups flour + 1 tbsp baking powder + ¼ tsp salt.
• Add the blackberries and sugar to this mixture and stir together.
• I kept the blackberries whole for this scone recipe because I love big juicy bites of cooked blackberries studded throughout the scone.
• Plus blackberries get crazy messy if you try to cut them in half, so there's that.
• Measure out 1 ½ cups whipping cream into a measuring cup, pour into the flour mixture, and stir.
• Use your hands to gather the dough together (use a bit of extra flour on your hands if it's too sticky), and put it onto a sprayed baking sheet.
• Pat the dough into a circle about ¾" thick.
• Slice into 8 wedges.
• Bake at 475F for 12-15 minutes until golden on top, and until the middle of the scones is cooked.
• Enjoy your scones!