Blueberry Scones

Name: Blueberry Scones
Prep time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 2 3/4 cups Original Bisquick™ mix; 1 cup dried blueberries; 1/2 cup granulated sugar; 1/3 cup cold butter; 1 container (6 oz) Yoplait® Original yogurt French vanilla; 1 teaspoon almond extract; 1 teaspoon vanilla; 1 egg, beaten; 1 tablespoon whipping cream; 1 tablespoon coarse sugar or turbinado sugar (raw sugar)

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Betty Crocker Kitchens

Updated Feb 21, 2016

Blueberry Scones

(7)

1 Questions

Write a Review
Ask a Question

Prep Time 15 min
Total 35 min
Servings 12
Ingredients 10

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Ingredients

2 3/4 cups Original Bisquick™ mix
1 cup dried blueberries
1/2 cup granulated sugar
1/3 cup cold butter
1 container (6 oz) Yoplait® Original yogurt French vanilla
1 teaspoon almond extract
1 teaspoon vanilla
1 egg, beaten
1 tablespoon whipping cream
1 tablespoon coarse sugar or turbinado sugar (raw sugar)

Make With

Bisquick

Instructions

Step
1

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.
Step
2

In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
Step
3

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.
Step
4

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.