Bisquick Scones

Scones are super easy to bake. If you are hosting a breakfast or a brunch they can be whipped up in less than 30 minutes and everyone will think you slaved for hours. Sprinkled with powdered sugar or a drizzle of glaze makes them yum #1.

Being able to start with a mix that already has the leavening agents inside makes baking that much easier. Let’s call it semi-homemade shall we. Like our Bisquick sausage balls, this too is an easy to an Old Fashioned favorite and nobody will know the difference. 😉

If you are new to this breakfast item traditionally served with tea and our impossible pie, let’s talk about them for a quick second here. Some say they are dry, but if made properly, dense is a better term. The baking time is crucial so they aren’t dried out, so stay close to the oven at the end.

Only thought of using this yellow box for breakfast items? Think again. Way outside of the box you can make savory things with it too, even with meat and all!! Yep, from Taco Balls that also serve as a fun party food to chicken cobbler we have made it all friends. And will continue to add others as we go…..

Ingredient Notes

As far as the mix goes there are other brands out there but Bisquick is best for this. Jiffy baking mix and Krusteauz are essentially made the same but are going to differ ever so slightly. You will probably not know the difference but some have a bit more sweetness to them…which you may actually like more. Don’t use the Heart Healthy style as that is more dry.

Granulated sugar is added to make them sweet. I have not used a sugar free alternative yet myself but have heard others say it works well.

Butter should be unsalted, very cold and cubed for best results. If you need to use a dairy free alternative that would be fine but takes a bit longer for those sticks to stiffen so you may need to freeze.

Milk should be whole so it offers a bit more fat which will make them a bit more moist and stay together better. The best dairy free choice would be cashew milk as it is richer and creamier. Some vanilla extract is a nice add in.

Why do you use cold butter for scones?

Just like how to make Bisquick biscuits fluffy, cold butter in a scone recipe is a crucial step that plays a significant role in achieving the desired texture and flavor. When incorporated into the dough, it creates small pockets of fat. During baking, these pockets of cold fat melt and release steam, which creates flaky layers.

Tips for Success

You always want to preheat your oven first and line a baking sheet with parchment paper so they don’t stick.

Add the cold, cubed butter using a pastry blender to mix until it resembles sand like crumbs before you pour in your wet ingredients to mix. Only fold enough until it has all combined. You do not want to over-mix the dough as it can become stiff if you do.

If you want to add some sort of mix ins like raisins or mini chocolate chips if you want gently knead them in a few times, then pat or roll the dough into a circle. I like to use a pizza cutter to slice dough easily.

The way to get a little bit of a glow to the tops is by brushing the tops with a little milk or egg wash. This will help create a golden color during baking too. When done, remove off pan and set to cool on a wire rack.

Should you chill scone dough before baking?

Chilling the scone dough can help to firm up the fats if you feel it is too loose. However if you use frozen or very cold butter this isn’t necessary. When baked, these cold solid fat pockets melt and create steam, which gives the scones a flaky and tender texture, that is the reason it is so important. Chilling can help cut it too if it feels soft.

What can you add to scones?

In the past we made this Pumpkin Scones but dried fruits are easier like raisins, currants, apricots, or cranberries can add natural sweetness and texture. Semi-sweet or dark mini chocolate chips can make them delightfully indulgent. Add a splash of vanilla, almond, or coconut extract for an extra layer of flavor.

Could sprinkle tops with powdered sugar like we do with Bisquick muffins, or whisk together 1 cup powdered sugar + enough milk to thin into a glaze and drizzle on top. Serve with a cup of coffee and there you have your 20 minute scone recipe to make again.

How to save leftovers

Cool warm scones completely on a wire rack. Avoid sealing them in an airtight container while they are still warm, as this can create condensation and make them soggy. Individually wrap each in plastic wrap.

This helps prevent moisture loss and keeps them from drying out. Place them in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the bag before sealing it.

If you plan to consume within a day or two, you can store them at room temperature in a cool, dry place. However, be mindful of any fillings or toppings that may spoil if left out for too long. Or in freezer bags can be frozen for up to 2-3 months.

Frequently Asked Questions

Basically. Both are typically used to make pancakes but can be used as baking mixes for scones as we will show you here, crepes, funnel cakes and other treats. Krusteauz mix is a bit sweeter with a slightly higher sugar content, other than that you wouldn’t be able to tell the difference.

Not exactly but yes you could use them both in similar ways to make a bunch of different baked goods. They are both dry baking mixes used for pancakes, muffins and other sweets and could be substituted for one another if you only have one.