Bisquick Scones
How to make Bisquick scones with raisins or chocolate chips are an easy breakfast or dessert to make with pancake mix. No resting or rising needed. Quick and easy to make.
Servings: 8
Equipment
- 1 baking sheet
- 1 Bowl
- 1 cutting board
Ingredients
- 2 c bisquick
- 1/2 c sugar
- 1/3 c butter unsalted, cold, cubed
- 1/2 c milk
- 1 tsp vanilla
- 1/2 c raisins optional, could use mini chocolate chips
- 1 tbsp milk for brushing on top
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine Bisquick baking mix and granulated sugar. Mix well to ensure the sugar is evenly distributed.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the mix until it resembles coarse crumbs.
- Pour in the milk and vanilla extract. Stir the mixture until just combined. If desired, fold in raisins or mini chocolate chips at this stage.
- Turn the dough out onto a lightly floured surface. Knead it gently a few times until it comes together. Pat or roll the dough into a circle about 1/2 to 3/4 inch thick.
- Cut out scones from the dough and place them on the prepared baking sheet, leaving a little space between each.
- Brush the tops with a little milk. This will give them a golden color during baking.
- Bake in the preheated oven for 12-15 minutes or until the scones are golden brown on top. Allow the scones to cool on a wire rack for a few minutes.
- Could sprinkle tops with powdered sugar or whisk together 1 cup powdered sugar + enough milk to thin into a glaze and drizzle on top.
Video
Nutrition
Serving: 2oz | Calories: 283kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 453mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg