Flaky, golden, and tender—Bisquick scones put homemade bakery taste within reach with almost no fuss. If you’re searching for a simple scone recipe that balances rich flavor and crumbly texture, this method delivers every time. You’ll only need a few staple ingredients and about half an hour.
These scones suit many occasions, from cozy breakfast spreads to afternoon tea or that moment when you simply crave a warm pastry fresh from the oven. Let’s explore how you can make them perfectly, adapt the recipe to match your preferences, and keep them fresh for whenever you’re ready to enjoy.
The Appeal of Bisquick Scones
Classic scones rely on cold butter, gentle mixing, and attentive baking. This can seem daunting, but Bisquick simplifies the process. The pre-blended biscuit mix features flour, leavening, and shortening—no sifting, no cutting-in butter. You gain the signature crumbly, slightly dense texture with little effort.
From the first bite, Bisquick scones deliver a satisfyingly crisp exterior that yields to a soft, melt-in-your-mouth center. Add-ins, like chocolate chips or berries, nestle nicely into the crumb for bursts of flavor. They’re also highly customizable—as you’ll see, mix-ins and flavors can shift to fit the season or your mood.
What Sets Scones Apart
Both scones and biscuits are rich, tender baked goods, but each has distinct features:
| Scones | Biscuits |
|---|---|
| Crumblier, subtly sweet | Flakier, more savory |
| Made with cream or milk | High butter content |
| Often studded with fruit or chocolate | Usually plain or savory |
A good scone should break with clean edges, not flake. It should be rich but not greasy, slightly sweet but not dessert-level sugary, and, above all, easy to enjoy on its own or with a spread.
Ingredients for Bisquick Scones
Bisquick brings the backbone for structure and texture. Here’s everything you’ll need:
- 2 cups Original Bisquick mix: Forms the base and lends structure.
- 1 cup heavy cream: Supplies richness and moisture for a tender crumb.
- 1/3 cup granulated sugar: Adds a gentle sweetness.
- 1 large egg: Binds the dough so everything holds together.
- 2/3 – 1 cup mix-ins: Chocolate chips, fresh or dried berries, nuts, or a blend.
- 1 teaspoon vanilla extract: Adds warmth and a hint of aroma.
Optional Garnishes: Additional cream and sugar for brushing, melted butter for a glossy finish.
Step-by-Step: How to Make Bisquick Scones
1. Prepare the Dough
Combine Bisquick mix, sugar, and mix-ins in a large bowl. In a separate small bowl, whisk heavy cream, vanilla, and egg. Add the wet mixture to the dry, folding gently with a spatula or your hands. Mix just until the dough holds together—bits of dry mix are fine.
Tip: Overmixing toughens scones. Stop as soon as a shaggy dough forms.
2. Shape and Chill
Turn dough onto a floured surface. Gently press it into an 8-inch round, about 1 inch thick. With a floured knife or bench scraper, cut into 8 wedges. Don’t separate—keep them together for baking. Move the shaped dough to a parchment-lined baking sheet and refrigerate 15-30 minutes. This rest firms the fat for a better rise and flaky texture.
3. Brush and Bake
Brush the top with a bit of cream and sprinkle with sugar for a subtle crunch. Bake in a preheated 425°F (218°C) oven for 12-14 minutes, until golden around the edges. The center should be just set.
Cool for at least 5 minutes before cutting apart and serving.
Tips for Scone Success
Making scones is as much about technique as ingredients. Here are field-tested strategies to get cafe-level results:
- Keep cream and egg cold: Cold dairy helps the scones puff and set the crumb.
- Mix with a gentle hand: Scone dough is meant to be rough. Avoid kneading for fluffier results.
- Dust everything: Sprinkle flour on your work surface, hands, and tools to prevent sticking.
- Don’t overbake: Scones firm up as they cool. Pull them at the first sign of golden edges.
Variation Ideas
Scones are perfect for riffing according to occasion or craving. Here are a few ways to switch things up:
- Fruit Scones: Swap chocolate chips for blueberries, dried cranberries, or chopped strawberries.
- Nutty Crunch: Toss in chopped pecans, walnuts, or almonds for added texture.
- Citrus Zest: Stir in orange or lemon zest to brighten up the flavor.
- Spiced Scones: Fold in cinnamon, nutmeg, or a pinch of cardamom for warmth.
- Glaze: Drizzle cooled scones with a simple powdered sugar glaze for a sweet finish.
If using juicy fruits, dust them lightly with flour before incorporating—this keeps them from sinking and prevents sogginess.
Pairings and Serving Suggestions
Enjoy scones warm, fresh out of the oven when their aroma fills the kitchen. They’re wonderful alone but also shine with:
- Clotted cream, whipped butter, or mascarpone
- Berry preserves or honey
- A mug of coffee, black tea, or chai for the classic pairing
They work for breakfast, brunch, or a mid-afternoon treat. Pack leftovers in a lunchbox, or serve with a board of cheeses and fresh fruit for an easy entertaining platter.
Storage and Freshness
Fresh scones always taste best, but this recipe makes it easy to keep them on hand.
- Room Temperature: Store in an airtight container for up to 2 days. Warm before serving for just-baked taste.
- Freezer: Freeze cooled scones in a zip-top bag or airtight container. They’ll keep peak texture for about a month.
- Reheating: Warm in a 325°F (165°C) oven or briefly in the microwave (wrapped in a damp towel to retain moisture).
Freezing Unbaked Dough
You can freeze the formed, unbaked rounds or wedges for ultimate convenience. Place on a tray, freeze until solid, then transfer to a bag. When ready, bake straight from frozen, adding 2 to 4 minutes to the baking time.
Troubleshooting Common Scone Issues
Working with dough, sometimes mishaps happen. Here’s how to handle a few common pitfalls:
- Dry or crumbly scones: Likely caused by overmixing or under-measuring cream. Gently add a splash more cream until dough just holds together.
- Flat scones: Warm dough or over-handling. Always chill before baking.
- Gummy centers: Check your baking time and temperature—underbaked centers are usually a sign of too high a temp or too little time.
- Spread too much: Dough was too warm or too wet; chilling solves most spread issues.
Nutrition Snapshot
Scones made with Bisquick and heavy cream are an indulgence, perfect for an occasional treat. Here’s a basic nutritional estimate per scone (using the base recipe with chocolate chips):
| Nutrient | Per Scone (Approximate) |
|---|---|
| Calories | 260 |
| Fat | 13g |
| Carbohydrates | 31g |
| Sugar | 10g |
| Protein | 4g |
For lighter scones, swap some cream for milk or reduce the sugar.
Bisquick scones are a practical shortcut to a classic treat, without sacrificing taste or texture. You’ll find the method forgiving, whether you’re a breakfast baker or a once-in-a-while home cook. From the first mixing bowl to the last golden wedge on your plate, this recipe invites you to enjoy homemade scones—no bakery line required. Try with different flavors, serve warm, and savor how easy and rewarding scratch-style baking can be when you have the right tricks.
Whether you dress them up or keep them simple, Bisquick scones will quickly become a favorite in your baking routine. Pull out your ingredients and give them a try—your kitchen is about to smell incredible.
Bisquick Scones (Easy Recipe)
These Bisquick scones are flaky and buttery. They are delicately crumbly. They are studded with decadent chocolate chips. Learn the easy recipe today!
Ingredients
- 1 cold egg
- 3 tablespoons granulated sugar, plus more for garnish
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 2 cups original Bisquick mix
- 1/3 cup cold heavy whipping cream, plus more for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grease a cookie sheet with non-stick spray or shortening. You can also line it with parchment paper.
- In a large bowl, combine the Bisquick mix and chocolate chips. Add the whipping cream, sugar, egg, and vanilla. Mix until a smooth dough forms.
- Form the dough into an 8-inch circle. Place it on the cookie sheet. Brush it with whipping cream. Sprinkle with sugar.
- Coat a knife with flour. Use it to cut the dough into 8 equal wedges. Do not slice all the way through. The entire dough will bake as one large scone.
- Bake until golden brown, about 12 minutes. Let the scones cool slightly for 5 minutes. Transfer them onto a cooling rack. Divide into 8 wedges. Serve warm and enjoy!
