Easy Bisquick Scones with Vanilla Glaze

Serving Bisquick scones with vanilla glaze.

5 from 5 votes

Easy Bisquick Scones with Vanilla Glaze

Did you know that you can use Bisquick to create light and fluffy scones in no time? The addition of vanilla glaze makes them even more amazing.

Prep Time30

Cook Time15

Total Time45

Course: Breakfast

Cuisine: American

Servings: small scones

Author: June Albertson-Dick

Ingredients

Scones

2 cups Bisquick
3 ½ Tablespoons granulated sugar
3 Tablespoons butter {cold and cut into cubes}
1 large egg
1 large egg yolk
3 Tablespoons heavy cream
1 ½ teaspoons vanilla extract

Vanilla Glaze

¾ cup powdered sugar
½ teaspoon vanilla bean paste {or vanilla extract}
2-4 Tablespoons heavy cream

Instructions

Preheat the oven to 400°.

Scones

Combine the bisquick with the granulated sugar in a large bowl and whisk. Add the butter to the dry ingredients and use a pastry cutter or a fork to work the butter into the dry ingredients until it has coarse crumbs.
In a separate bowl combine the eggs, heavy cream and vanilla paste, whisk to combine. Add the wet ingredients to the dry ingredients and mix until a soft dough forms. You may need to use your hands at the end to get everything mixed together.
Turn the mixture out onto a lightly floured {or Bisquick} surface. Form the dough into two 4-5 inch circular discs. Cut each disc into 12 triangles with a sharp knife.
Place the triangles onto a silicone mat {or parchment} lined baking sheet, being sure to leave a few inches between them because they will spread a bit as they bake. Refrigerate the scones for 15-20 minutes before baking.
Bake the scones for 12-15 minutes or until the tops are golden brown and they are baked through. Remove from the oven and allow the scones to cool completely.

Vanilla Glaze

Once cooled, make the glaze ingredients and whisk until smooth but thick. Spread a heaping teaspoon of the glaze onto each scone. Allow the glaze to set up for a few minutes and serve.

Notes

Cut the butter into small chunks before you add it to the dry ingredients. This will help with the process of cutting it in and allow you to do it in no time.
If you would rather have large scones, shape the dough into 1 disc. Cut that into 6-8 large scones and bake until golden brown.
Don't press the dough too thin. You want the dough to be about 1/2-3/4" thick before cutting into triangles.
Don't skip chilling the scones before baking. This simple step doesn't take long but will ensure a light and buttery scone.

Store- If there are leftover Bisquick Scones, store them in a good airtight container or tightly covered in plastic wrap. They can be stored at room temperature in the refrigerator.

Freeze- These pancake mix scones can be frozen for up to 3 months but they are best baked fresh.

Favorite Mix-Ins- Add 1/2 cup of chocolate chips and make chocolate chip scones. You can also add fresh blueberries and lemon zest to create Bisquick Blueberry Lemon Scones. If you love cinnamon add cinnamon chips for a simple Bisquick Cinnamon Scones recipe.

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