Best 3 Bisquick Blueberry Scones Recipes

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.

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.