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Rosemary-Lemon Cream Scones

Rosemary-Lemon Cream Scones
  • Prep 25 min
  • Total 50 min
  • Servings 8
Honorable Mention Bisquick® Recipe Contest 2010! Create coffee shop scones with a burst of lemon flavor.
Updated February 16, 2016



  • 2 1/2 cups Original Bisquick™ mix
  • 1/3 cup granulated sugar
  • 2 tablespoons cold butter
  • 1 egg, beaten
  • 1 container (6 oz) Yoplait® Original yogurt lemon burst
  • 1/4 cup heavy whipping cream
  • 1 tablespoon grated lemon peel
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon granulated sugar

Lemon Drizzle

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice


  • 1
    Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
  • 2
    In large bowl, mix Bisquick mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
  • 3
    Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional Bisquick mix, but do not separate into wedges.
  • 4
    Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

Nutrition Facts

Serving Size: 1 Scone
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*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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