Bisquick Scones (Easy Recipe)

Flaky Bisquick scones invite you to slow down and savor a warm, golden treat—without extra fuss. With a handful of pantry staples and minimal effort, you can enjoy a batch of scones in your kitchen, ready for breakfast, a sweet snack, or an after-dinner treat.

Why Make Scones with Bisquick?

Making scones from scratch isn’t always realistic, especially on busy mornings. Bisquick, a familiar baking mix, brings convenience while keeping classic scone texture. Instead of measuring flour, baking powder, salt, and cutting in butter, the mix handles much of the heavy lifting.

You’ll find these scones lightly crisp on the outside, moist and crumbly inside, with pockets of melted chocolate throughout each slice. They’re versatile, quick to prepare, and open to creative twists.

Ingredients for Bisquick Scones

You need just a few basic ingredients to make tender scones at home. Most are probably on hand already.

Bisquick Baking Mix: This serves as the base, blending flour, leavening, and a hint of salt.
Heavy Cream: Adds richness and guarantees a tender, moist crumb.
Egg: Binds the dough for structure without making it dry.
Granulated Sugar: Brings gentle sweetness to balance the flavors.
Vanilla Extract: Lends warmth and subtle depth.
Chocolate Chips: Semi-sweet works well for most; try milk or dark if you want more or less sweetness.

Here’s a simple table to summarize ingredient quantities for one batch:

Ingredient	Amount
Bisquick mix	2 cups
Heavy cream	1/2 cup
Egg	1 large
Sugar	1/4 cup
Vanilla extract	1 teaspoon
Chocolate chips	1/2 cup

How To Make Bisquick Scones

Let’s break the process down into straightforward steps.

1. Mix the Dough

Pour the Bisquick mix, sugar, and chocolate chips into a large bowl. Whisk lightly to disperse the chips and sugar.

In a separate bowl, whisk the egg, heavy cream, and vanilla together. Pour the wet ingredients into the dry mix. With clean hands or a wooden spoon, gently work everything into a soft, shaggy dough.

Tip: Stop mixing as soon as it’s combined. Over-mixing leads to dense scones.

2. Form and Shape

Lightly flour your surface. Turn the dough out and pat it into an 8-inch round, about one inch thick. If it sticks, dust the top with a little extra Bisquick.

Dip a knife into flour, then score the dough into 8 wedges. Don’t cut all the way through—just mark outlines so the scones break apart cleanly after baking.

3. Chill

Place the formed dough on a lined baking sheet. Slide it into the fridge for at least 15 minutes (or even an hour, if you have time). Chilling helps firm the dough, resulting in flakier scones.

4. Add a Simple Finish

Brush the top with a touch of extra cream. Sprinkle each section lightly with sugar for extra sparkle and crunch.

5. Bake

Preheat your oven to 425°F (218°C). Bake the chilled dough for 12–15 minutes. The scones should be golden brown on top and just firm to the touch.

6. Cool and Serve

Let the scones sit for five minutes after baking. Slice along the scored lines and serve warm. A sliver of butter melting over the top makes a simple, delicious finish.

What Makes Scones Different from Biscuits?

Scones and biscuits share a flaky, layered texture and begin with similar ingredient lists. However, there are some key differences in process and texture:

Fat Content: Biscuits typically use more butter and less sugar, while scones sometimes substitute cream for butter, resulting in a richer crumb.
Texture: Biscuits are lighter and flakier; scones lean toward crumbly and moist.
Sweetness: Scones are sometimes sweetened and feature mix-ins like chocolate chips or fruit. Biscuits usually stay savory.

With Bisquick, you bridge these differences. The dough bakes into a cross between a traditional British scone and a classic American biscuit, giving you the best of both worlds.

Tips for Perfect Bisquick Scones

Small decisions make a big difference in scone success. Here are a few tips, based on tested methods and home baking experience:

Use Cold Ingredients: Cold cream and eggs lock in texture. Warm dairy can cause spreading.
Minimal Handling: Mix the dough briefly. The moment it comes together, stop kneading.
Chill Before Baking: Even a short chill firms up fats, ensuring layers and flakiness.
Flour Your Tools: Dust your knife and surface to avoid sticky dough.
Customize the Mix-Ins: Swap chocolate chips for dried fruit, nuts, or citrus zest.
Balance Flavors: Use the right amount of sugar for your taste. Try a pinch of salt to enhance flavors.
Serve Fresh: Scones taste best slightly warm, just out of the oven. Consider baking right before serving for peak enjoyment.

Example: If you want lemon scones, grate a little lemon zest into the dough and swap chocolate chips for dried cranberries. The tart citrus and sweet berries create a bright, bakery-style variation.

Recipe Variations and Mix-Ins

Once you master the classic recipe, you can personalize your scones. Here are some favorite add-ins:

Dried Fruits: Dried cherries, currants, or raisins offer a chewy, sweet accent.
Fresh Berries: Blueberries or raspberries add juicy pops of flavor.
Nuts: Chopped pecans, walnuts, or pistachios bring crunch.
Spices: Sprinkle in a teaspoon of cinnamon, nutmeg, or ginger for warmth.
Glazes: Drizzle cooled scones with a simple icing made of powdered sugar and milk.

Mix and match for your own flavor. Just keep total mix-ins under one cup to avoid overloading the dough.

How to Store and Reheat Scones

Scones are at their best straight out of the oven, but if you have leftovers, you can still enjoy them later.

Storing

Room Temperature: Place scones in an airtight container on the counter. They’ll stay fresh for up to two days.
Freezing: Transfer cooled scones to a freezer-safe bag or container. Freeze for up to two months.

Reheating

To Reheat: Warm scones in a 300°F (150°C) oven for 8–10 minutes. This brings back their crisp edges and soft interiors.
From Frozen: Let scones thaw at room temperature for about an hour before reheating.

Freezing Unbaked Dough

If you want fresh scones on demand, shape and score your dough, wrap it tightly, and freeze. When you crave a scone, bake straight from the freezer—just add two or three minutes to your usual baking time.

Frequently Asked Questions

Can I use milk instead of heavy cream?
Yes, but scones will be less rich and flaky. For best results, opt for heavy cream or at least whole milk.

Is Bisquick gluten-free?
Bisquick offers a gluten-free version. Substitute it in for standard Bisquick; texture and rise may vary slightly.

How do you know when scones are done?
Look for a golden top with edges that feel set. A toothpick inserted in the center should come out clean.

Can I double the recipe?
Definitely. Double the quantities and divide the dough into two rounds for even baking.

Serving Suggestions

With Butter or Jam: Classic, but always welcome.
As a Side for Brunch: Serve with fruit, yogurt, eggs, or smoked salmon for a vibrant meal.
With Coffee or Tea: The rich texture and sweet notes marry well with your morning brew.
For Dessert: Split a warm scone and add whipped cream or a scoop of ice cream.

The Takeaway

Bisquick scones offer the promise of homemade baking, minus the hassle. You can mix, bake, and serve a batch in less than half an hour—and put your own stamp on every tray. Whether you lean toward chocolate, fruit, nuts, or keep it classic, the process remains simple and satisfying.

Warm, crumbly, and golden, these scones prove that bakery-worthy treats don’t need to take all day, or demand an overflowing pantry. Try them once, and you might find yourself reaching for that box of Bisquick on every cozy weekend morning.

Bisquick Scones (Easy Recipe)
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