Bisquick Scones Easy Recipe

They’re the perfect comfort food first thing in the morning! These easy-to-make scones are delicious, and can be customized with your favorite mix-ins. Plus, they’re perfect for a quick breakfast or snack! Honestly, though, while these scones are the product of a shortcut recipe, they don’t taste like it. From the flaky and buttery textures to the buttery and chocolatey flavors, they’re absolute perfection. They’re so good, no one will know they weren’t made from scratch.

Bisquick Chocolate Chip Scones

These chocolate chip scones look and taste like they came straight out of a cafe! They’re slightly crisp and golden brown on the outside, and tender, flaky, crumbly, and buttery on the inside. They’re the kind of baked good you can’t just eat one of. Now, if you think scones are incredibly difficult to make, you’re right. But there’s a way to make life easier, and that way is called Bisquick. With this ever-reliable cake mix, you’ll get to enjoy homemade scones without having to make dough from scratch!

The Difference Between Scones and Biscuits

Scones are a British baked good that’s similar to biscuits. But they’re also not exactly the same. Where biscuits are flaky and buttery, scones are more crunchy and crumbly. This is because biscuits contain more butter. Scones, on the other hand, use cream.

Ingredients

Original Bisquick Mix – We’ll do a shortcut today and use Bisquick instead of making scones from scratch.Semi-Sweet Chocolate Chips – These are chocolate chip scones, after all! I like to use semi-sweet because I don’t like my scones to be too sweet. It’s up to you what kind of chocolate you want to use, though.Heavy Whipping Cream – It’s what gives the scones a moist and crumbly texture.Granulated Sugar – For a bit of sweetness.Egg – The binder that ties the ingredients together.Vanilla – For depth of flavor.

How to Make Bisquick Scones

Make the dough: combine the Bisquick, chocolate chips, cream, sugar, egg, and vanilla in a large bowl using your hands until a dough is formed. For this step, be very careful not to over-work the dough, as this will cause dry scones. Stop mixing as the ingredients come together. Lumps are to be expected.
Form the dough. Shape it into a thick, 8-inch circle and flatten it a little. Dip a knife in flour and use it to make 8 equal wedges. Don’t slice all the way through, though! You’ll want to bake the dough as a whole scone.
If you have time, chill the dough for at least 15 minutes. Cold dough makes buttery and flaky scones.
Brush the dough with cream and sugar to give the scones an extra golden finish.
Bake the scones for 12 minutes at 425 degrees Fahrenheit. Divide the scones into wedges, serve, and enjoy!

Tips for the Best Scones

Mix the ingredients with your hands to prevent over-mixing the dough. Lumps are okay! Using an electric mixer or a food processor to combine the ingredients increases the risk of over-working the dough, which is a major no-no when making scones. Over-worked dough = tough and chewy scones. Unlike other baked goods that call for room temperature dairy, you want to use cold egg and cream when making scones. Cold ingredients = flaky scones. Cold dough also makes for wonderfully flaky scones. If you’re not in a rush, chill the dough in the freezer for 15 minutes before baking. Better yet, refrigerate it overnight.There are two ways to shape the dough. The first is to form it into an 8-inch thick circle and cut it into wedges. The other way is to drop mounds of dough onto the cookie sheet. Either way works, but I personally like the first method, as it’s easier.Dust your work surface with flour to keep the dough from sticking. Brush the baked scones with melted butter for a glossy finish.Scones are best served fresh, so bake them just minutes before you intend to serve them. If you want to prepare them ahead of time, you can make the dough, wrap it in plastic wrap, and refrigerate it overnight.

Recipe Variations

This recipe makes for mouthwatering chocolate chip scones, but you can skip the chocolate chips and try other mix-ins instead. Scones are pretty versatile, and there’s a lot of ways to make them your own. Here are some ideas.

Use white, milk, or dark instead of semi-sweet chocolate chips.Dot the dough with your favorite berries. Blueberries, strawberries, (dried) cranberries – you name it.Mashed fruits like bananas, peaches, and pureed apples also make great additions. They don’t only give the scones extra flavor, but moisture as well. Enhance the scones’ flavor with zests and extracts. Orange, vanilla, lemon, lime – take your pick.Give the scones a nutty, crunchy contrast with pecans, walnuts, or pistachios.Spices – give the scones a layer of warmth with cinnamon, nutmeg, ginger, or cardamom.Mix and match – let your creative juices flow!

How to Store Scones

As I said, scones are best served fresh from the oven, so I don’t recommend leftovers. If you can’t help it, though, place the scones in an air-tight container and leave them at the counter. Enjoy them within 1-2 days. You can also freeze scones for up to 1-2 months. Place them in a freezer-safe container and label accordingly. Allow the scones to thaw in the fridge overnight or at room temperature for 1-2 hours. Reheat in the oven or microwave until warmed through.

Can I Freeze the Dough?

Absolutely. Just wrap the dough in plastic wrap and place it in a freezer-safe container. You can either defrost the dough in the fridge overnight before baking or bake it straight from the freezer. Just add a few minutes to the total baking time to compensate.