Blueberry Scones

blueberry scones Side Dish
Blueberry Scones
  • Prep 15 min
  • Total 35 min
  • Servings 12

These tender, light scones made with Original Bisquick™ mix and Yoplait® Original yogurt French vanilla are loaded with sweet dried blueberries — a delicious quick-bread.

Updated February 21, 2016
Make with


  • 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)


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  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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