Breakfast & Brunch
Blueberry Scones
Description
These tender, light scones made with Original Bisquick™ mix and Yoplait® Original yogurt French vanilla are loaded with sweet dried blueberries — a delicious quick-bread.
Ingredients:
- 2 3/4 cups Original Bisquick™ mix
- 1 cup dried blueberries
- 1/2 cup granulated sugar
- 1/3 cup cold butter
- 1 container (6 oz) Yoplait® Original yogurt French vanilla
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1 egg, beaten
- 1 tablespoon whipping cream
- 1 tablespoon coarse sugar or turbinado sugar (raw sugar)
Directions:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, blueberries and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
- In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
- Divide dough in half. With hands sprinkled with Bisquick mix, shape dough into 2 (6-inch) rounds about 3 inches apart on cookie sheet. Brush with whipping cream; sprinkle with coarse sugar. Using knife sprayed with cooking spray, cut each round into 6 wedges, but do not separate.
- Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Carefully separate wedges with knife. Serve warm.
