SCONES WITH BISQUICK RECIPES

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BISQUICK™ CHERRY-CHOCOLATE CHIP SCONES - BETTYCROCKER.C…



Bisquick™ Cherry-Chocolate Chip Scones - BettyCrocker.c… image

Mix up a little Bisquick® mix with whipping cream, egg and extras like chips and fruit, and you'll have melt-in-your-mouth coffee shop scones.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1/3 cup finely chopped dried cherries
1/3 cup miniature semisweet chocolate chips
3 tablespoons granulated sugar
1/3 cup whipping (heavy) cream
1 egg
About 1 tablespoon milk
About 1 tablespoon decorator sugar crystals

Steps:

  • Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with sugar crystals. Cut into 8 wedges, but do not separate.
  • Bake 12 to 15 minutes or until golden brown; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 250 , CarbohydrateContent 35 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Scone, SodiumContent 380 mg, SugarContent 16 g, TransFatContent 1 g

BISQUICK BLUEBERRY SCONES RECIPE - FOOD.COM



Bisquick Blueberry Scones Recipe - Food.com image

I got this recipe off of Sandra's Money Saving Meals on the food network and it was really good so i wanted to share

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 scones, 1-8 serving(s)

Number Of Ingredients 10

2 1/2 cups Bisquick
1/4 cup sugar
1/4 cup unsalted butter
2 large eggs
1/4 cup milk
1/2 cup frozen blueberries
all-purpose flour, for work surface
1 cup confectioners' sugar
lemon juice
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the baking mix and sugar in a large bowl.
  • Mix in the butter with your hands or a pastry blender until the butter is the size of peas.
  • Beat the eggs well with the 1/4 cup milk in a small bowl.
  • Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.
  • Gently fold in the blueberries.
  • Turn the dough out onto a floured surface and pat into a 3/4-inch thick square.
  • Cut into 4 squares, then cut each square into 2 triangles.
  • Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
  • For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
  • Pour evenly over the warm scones. Transfer to a serving platter and serve.

Nutrition Facts : Calories 2718, FatContent 107.2, SaturatedFatContent 46.4, CholesterolContent 508.9, SodiumContent 3420.8, CarbohydrateContent 401.4, FiberContent 9.2, SugarContent 227.9, ProteinContent 41.1

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