Blueberry Scones

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12

Ingredients

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)

Directions

Directions

  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, blueberries and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
  • 2 In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
  • 3 Divide dough in half. With hands sprinkled with Bisquick mix, shape dough into 2 (6-inch) rounds about 3 inches apart on cookie sheet. Brush with whipping cream; sprinkle with coarse sugar. Using knife sprayed with cooking spray, cut each round into 6 wedges, but do not separate.
  • 4 Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Carefully separate wedges with knife. Serve warm.

Notes










Tips

 

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.