Bisquick Scones Plain Recipes

BISQUICK SCONES (EASY RECIPE)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Grease a cookie sheet with non-stick spray or shortening or line it with parchment paper.
• In a large bowl, combine the Bisquick mix, chocolate chips, whipping cream, sugar, egg, and vanilla until a smooth dough forms.
• Form the dough into an 8-inch circle and place it on the cookie sheet. Brush it with whipping cream and sprinkle with sugar.
• Coat a knife with flour and use it to cut the dough into 8 equal wedges, without slicing all the way through. (You'll bake the entire dough as one large scone.)
• Bake until golden brown, about 12 minutes. Let the scones cool slightly for 5 minutes then transfer onto a cooling rack. Divide into 8 wedges. Serve warm and enjoy!

CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.
• Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar.
• Dip a knife in flour before cutting the scones to prevent the dough from sticking to the knife. Cut dough into 8 equal wedges, cutting into, but not through, the dough. This allows the wedges to bake as one large scone; they'll be moister than scones baked separately. Bake until golden brown.
• Bake about 12 minutes or until golden brown; carefully separate. Serve warm.

BISQUICK CINNAMON SCONES

Steps:

• Preheat oven to 425.
• Mix together all ingredients well.
• Take large rounded tablespoons of mixture and drop onto a non--greased pan.
• Bake for 10-12 minutes.

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 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.

CRANBERRY-WALNUT SCONES

Steps:

• Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
• Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.