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Blueberry Scones
Blueberry Scones
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Prep Time:
15 minutes
Total Time:
35 minutes
Easy blueberry scones made with Bisquick and French vanilla yogurt for a light and tender treat.
Ingredients:
  • 2 3/4 cups Original Bisquick™ mix
  • 1 cup dried blueberries
  • 1/2 cup granulated sugar
  • 1/3 cup cold butter
  • 1 container (6 oz) Yoplait® Original yogurt French vanilla
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 1 tablespoon whipping cream
  • 1 tablespoon coarse sugar or turbinado sugar (raw sugar)
Instructions:
  • Preheat your oven to 425°F and prepare a cookie sheet with parchment paper. In a large bowl, combine Bisquick mix, blueberries, and granulated sugar. Incorporate the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
  • Combine yogurt, almond extract, vanilla, and egg in a small bowl until well blended. Gently mix into the crumb mixture with a fork until dough forms.
  • Split the dough in half. Mold each half into 2 (6-inch) rounds on a baking sheet lined with parchment paper, spacing them 3 inches apart. Brush the rounds with whipping cream and sprinkle coarse sugar on top. Cut each round into 6 wedges with a knife sprayed with cooking spray without separating them.
  • Bake until beautifully golden brown, then cool for 2 minutes before transferring to a cooling rack. Gently separate wedges with a knife and serve while still warm.

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