Bisquick Blueberry Scones

JulieJulie Hilliard

I love blueberry scones. This is a way to make them any day with the Bisquick shortcut.

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Makes 10 scones
prep time:
10 min .
total time:
25 min .

Save this recipe 13
Bisquick Blueberry Scones photo Save this recipe 13
Makes 10 scones
prep time:
10 min .
total time:
25 min .


  • 3 cups Bisquick
  • 2 tbsp. Sugar
  • 1 cup fresh or frozen blueberries
  • 1/4 cup milk
  • 2 eggs
  • For Glaze:
  • 1 egg, well beaten
  • 2 tbsp. Sugar
  • high altitude: add 2 tbsp. flour to Bisquick mix
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  • 1

    Preheat oven to 400 degrees.

  • 2

    In medium bowl combine the baking mix, 2 tablespoons sugar and the blueberries.

  • 3

    Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir the liquid into the baking mix until moistened. (Dough will be crumbly.)

  • 4

    Turn the dough onto a lightly floured work surface and pat into a 9 inch round, about 1/2 inch thick pan. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake for 10 to 12 minutes until golden. Serve immediately with butter or jam.

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Ratings & Reviews

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  • M by ,

    Wish I had read the comments before baking these. Julie, I urge you to re-think this recipe. There is not enough liquid, and adding more requires one to work the dough until what you have, after baking, is blueberry flavored doorstops. Not sure what you did that the rest of us didn't, and I think there is strength in numbers. This recipe, as it stands, is problematic.

  • Andrea by ,

    When doubling recipe, I recommend dividing dough in half, pat both directly onto cookie sheet, cut and baste, then bake :-)

  • Andrea by ,

    @ kent: the recipe does not say to transfer the scones, it does say place the 9inch pan on a cookie sheet. I think you will find the recipe is quite good if the directions are followed as written.
    Thanks Julie, for an easy and delicious scone recipe!

  • Kent by ,

    About an 1/8 cup more milk and a half an egg did the trick..

  • Kent by ,

    This recipe does not work as written. Transferring the scones from the 9" round, once patted down and glazed, to the cookie sheet is problematic. What you will have is a crumbled pile on the cookie sheet, simply not enough moisture (egg or milk) to hold it all together. May need a touch more milk or an additional egg. Or, perhaps she meant to cook them in the 9" round?????? I am in a dry climate, perhaps that added to the problem.

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