Pioneer Woman Bisquick Scones Recipes

CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
• Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
• For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
• Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.

LEMON-ROSEMARY SCONES

Steps:

• Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
• Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
• Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
• Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches.
• Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
• While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning.
• Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.
• The scones will last for several days in an airtight container.

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.