Bisquick Blueberry Scones Food

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 WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Scones: 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 the 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.

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!!

LEMON-BLUEBERRY SCONES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
• Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
• On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
• Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.

BISQUICK CHEDDAR SCONES

Steps:

• Preheat your oven to 400 degrees.
• Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.
• Mix until well-combined.
• Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
• Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt.
• Brush this mixture over the tops of each unbaked biscuit.
• Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.
• Serve Warm.

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.

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.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
• Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
• Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
• Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.