Mornings are hectic, but breakfast doesn’t have to be. These 22 quick Bisquick scone recipes are your secret weapon for flaky, buttery goodness in minutes. From sweet to savory, each one is a game-changer. Ready to make your mornings deliciously easy?
Classic Bisquick Cheese Scones
Recently, I found myself craving something warm and cheesy for a quiet morning. These classic Bisquick cheese scones came to mind—simple, comforting, and just the thing to ease into the day. With a tender crumb and sharp cheddar flavor, they feel like a gentle hug in baked form.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
For the Scones
- 2 cups Bisquick baking mix
- 1/2 cup sharp cheddar cheese, freshly shredded
- 1/3 cup cold unsalted butter, cut into small cubes
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups Bisquick baking mix and 1/2 cup freshly shredded sharp cheddar cheese. Toss to distribute the cheese evenly.
- Add 1/3 cup cold unsalted butter, cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. (Tip: Keeping the butter cold is key to flaky, tender scones.)
- In a small bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1/4 teaspoon cayenne pepper if you'd like a subtle warmth.
- Pour the wet ingredients into the dry mixture and stir with a fork just until combined. The dough will be shaggy and slightly sticky. (Tip: Stir gently and stop as soon as the dough comes together—overmixing leads to tough scones.)
- Turn the dough onto a lightly floured surface. Gently knead 4 to 5 times until it holds together. Avoid pressing too hard.
- Pat the dough into a 3/4-inch thick circle. Using a sharp knife, cut into 8 wedges like a pizza.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. For a golden finish, brush the tops with a little extra milk or beaten egg. (Tip: Milk gives a softer crust, while egg wash creates a shiny, deep golden top.)
- Bake for 12 to 15 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 5 minutes before serving.
Buttery, flaky, and bursting with cheesy flavor, these scones are best enjoyed straight from the oven with a pat of butter melting on top. They pair beautifully with a cup of tomato soup or a simple salad for a light meal.
Berry-Delight Bisquick Scones
Zipping through my morning thoughts, I find myself craving something both warm and tender—like these berry scones that practically beg for a cup of tea. There’s a quiet comfort in the simplicity of Bisquick and the burst of fresh berries.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 16 minutes
Ingredients
Scone Dough
- 2 1/4 cups Bisquick baking mix
- 1/4 cup granulated sugar
- 1/2 cup sweet cream butter, chilled and cubed
- 1 cup mixed berries (fresh or frozen, not thawed), such as blueberries, raspberries, and chopped strawberries
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
For Topping (optional)
- 1 tablespoon coarse sparkling sugar
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick baking mix and granulated sugar until combined.
- Add the chilled, cubed butter. Using a pastry blender or your fingertips, cut the butter into the dry mixture until it resembles coarse meal with some pea-sized butter pieces remaining. (Tip: Keep the butter cold; warm butter will make scones dense.)
- Gently fold in the mixed berries, being careful not to crush them. If using frozen berries, do not thaw—add them straight from the freezer to prevent excess moisture.
- In a small bowl, whisk together the milk, beaten egg, and vanilla extract. Pour over the dry mixture and stir with a fork just until the dough comes together. Do not overmix; a few dry spots are fine. (Tip: Overworking the dough yields tough scones.)
- Turn the dough out onto a lightly floured surface. Gently pat it into a 3/4-inch-thick round, about 8 inches across. Use a bench scraper or knife to cut the round into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. If using, brush the tops with melted butter and sprinkle with sparkling sugar.
- Bake for 14–16 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean. (Tip: Rotate the pan halfway through for even browning.)
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Of course, these scones are best enjoyed fresh from the oven, with a pat of salted butter melting into the crumb. Or, for a sweeter touch, drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice. The berries offer little pockets of tart sweetness that make each bite feel like a quiet celebration.
Herbed Bisquick Scones
Perhaps the coziest way to start a weekend brunch is with a basket of warm, herb-flecked scones fresh from the oven. There’s something deeply satisfying about the way the fragrant notes of chives and dill mingle with the buttery, flaky crumb—a simple pleasure that feels both rustic and refined.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Scones
- 2 cups Bisquick mix
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/3 cup whole milk
- 1 large farm-fresh egg, lightly beaten
- 1/4 cup finely chopped mixed fresh herbs (such as chives, parsley, and dill)
- 1/4 teaspoon finely ground black pepper
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, combine the Bisquick mix and finely ground black pepper. Stir in the fresh herbs until evenly distributed.
- Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Keeping the butter cold ensures flaky layers.
- In a small bowl, whisk together the milk and beaten egg until uniform.
- Pour the milk mixture into the flour-butter mixture and stir with a fork just until a soft dough forms. Do not overmix—overworking the dough will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead it 8 to 10 times until it holds together. Pat or roll the dough into a circle about 1/2-inch thick.
- Using a floured sharp knife, cut the circle into 8 wedges, dipping the knife in flour between cuts to keep the edges clean.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Transfer the scones to a wire rack and let them cool for 5 minutes before serving warm.
Dusted with flour and golden at the edges, these scones have a tender crumb that gives way to little pockets of butter and bursts of herbal brightness. They’re wonderful split in half and slathered with salted butter, or served alongside a creamy soup or a simple green salad for a light lunch.
Chocolate Chip Bisquick Scones
Just as the morning light begins to filter through the kitchen window, I find myself drawn to the simplicity of these chocolate chip scones. With a cup of coffee in hand, I sift through the pantry, knowing that a warm, buttery scone is just a few steps away, ready to turn a quiet morning into something sweet.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 14 minutes
Ingredients
Scones
- 2 cups flaky Bisquick buttermilk baking mix
- 1/3 cup granulated cane sugar
- 1/2 cup unsalted cold butter, cut into small cubes
- 1/2 cup rich heavy cream
- 1 farm-fresh large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flaky Bisquick baking mix and granulated cane sugar until combined.
- Using a pastry blender or your fingertips, cut the cold butter cubes into the dry mixture until it resembles coarse pea-sized crumbs. Keep the butter very cold for flaky scones.
- In a small bowl, whisk together the rich heavy cream, farm-fresh egg, and pure vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a fork just until a soft dough forms; do not overmix or scones will be tough.
- Gently fold in the semi-sweet chocolate chips until evenly distributed, handling the dough as little as possible.
- Turn the dough out onto a lightly floured surface and pat it into a ¾-inch-thick circle. For even wedges, use a bench scraper to cut into 8 triangles.
- Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart. Brush tops with a little extra cream if desired for a golden crust.
- Bake for 12 to 14 minutes, until the edges are light golden brown and the tops look set. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nothing beats the crumbly, tender interior studded with melted pockets of chocolate, each bite a little moment of indulgence. I love serving these still warm with a pat of salted butter and a drizzle of honey, letting the richness linger as I sip my morning tea.
Lemon Zest Bisquick Scones
Mornings like this call for a warm, tender scone that feels like a gentle hug. These lemon zest Bisquick scones come together quickly, with bright citrus lifting the buttery crumb. Perfect for a quiet cup of tea and a moment of stillness.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
Scones
- 2 cups Bisquick baking mix
- 1/3 cup granulated sugar
- Zest of 1 medium lemon (bright yellow zest)
- 1/2 cup chilled unsalted butter, cut into small cubes
- 1/2 cup fresh whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together Bisquick, sugar, and lemon zest until combined.
- Cut in the chilled butter using a pastry blender until mixture resembles coarse crumbs. (Tip: Keep butter cold for flakiness.)
- In a small bowl, whisk together milk, egg, and vanilla. Pour into dry ingredients and stir just until dough forms. (Tip: Do not overmix or scones will be tough.)
- Turn dough onto a lightly floured surface. Knead gently 4-5 times, then pat into a 1/2-inch thick circle.
- Cut into 8 wedges. Place wedges 2 inches apart on prepared baking sheet.
- Brush tops with a little extra milk for golden color.
- Bake 12-15 minutes until golden brown. Cool on wire rack for 5 minutes.
- For glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over warm scones.
Just pull them apart while still warm—the lemon glaze melts into the tender crumb, making each bite a little sunrise. Serve with a pot of Earl Grey for the perfect afternoon pause.
Maple Cinnamon Bisquick Scones
Not much compares to the comfort of a warm scone on a quiet morning, especially when it carries the gentle sweetness of maple and the soft warmth of cinnamon. I find myself reaching for Bisquick on days when I want that homemade feel without the fuss, and these scones come together just perfectly.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Scones
- 2 cups Bisquick all-purpose baking mix
- 1/4 cup granulated sugar
- 1 teaspoon fragrant ground cinnamon
- 1/2 cup cold whole milk
- 1/3 cup rich amber pure maple syrup
- 1 large farm-fresh egg
- 2 tablespoons creamy unsalted butter, melted
For the Maple Glaze
- 1 cup sifted powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon whole milk
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick mix, sugar, and cinnamon until well combined. (Tip: This aerates the dry ingredients, helping create lighter scones.)
- In a separate small bowl, whisk together the milk, maple syrup, egg, and melted butter until smooth and uniform.
- Pour the wet mixture into the dry ingredients and stir with a fork just until a soft dough forms. Stop as soon as it comes together; overmixing leads to dense scones. (Tip: For the tenderest texture, handle the dough as little as possible.)
- Turn the dough out onto a lightly floured surface and gently knead it 5 to 6 times until it holds together.
- Pat the dough into a 1/2-inch thick circle. Using a sharp knife, cut the circle into 8 even wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean. (Tip: Rotate the baking sheet halfway through for even browning.)
- While the scones cool slightly, prepare the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth and drizzleable.
- Drizzle the glaze generously over the warm scones. Let the glaze set for a few minutes before serving.
Underneath the glossy maple glaze, each scone is tender and flaky, with a gentle cinnamon warmth that lingers. Enjoy them with a steaming cup of coffee on a crisp morning, or serve alongside a bowl of fresh fruit for an extra touch of brightness.
Pumpkin Spice Bisquick Scones
Drifting into the kitchen on a cool autumn morning, I find myself reaching for a comforting blend of pumpkin and spice. These scones, made effortlessly with Bisquick, capture the season’s warmth in every crumbly bite.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups fluffy Bisquick mix
- 1/3 cup firmly packed dark brown sugar
- 2 teaspoons fragrant pumpkin pie spice
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 cup rich pumpkin purée
- 1 large farm-fresh egg
- 2 tablespoons whole milk or buttermilk
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the fluffy Bisquick mix, dark brown sugar, and fragrant pumpkin pie spice until well combined.
- Using a pastry cutter or your fingertips, cut the cold unsalted butter cubes into the dry mixture until it resembles coarse, pea-sized crumbs — keeping the butter cold ensures tender scones.
- In a separate small bowl, whisk together the rich pumpkin purée, farm-fresh egg, and whole milk until smooth.
- Pour the wet ingredients into the dry mixture and stir gently with a fork just until a soft dough forms. Do not overmix, or the scones will become tough.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Use a sharp knife to cut the round into 8 wedges.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Tip: For a richer color, brush the tops with a little extra milk.
- Bake for 12–15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Gently golden and fragrant with cinnamon and nutmeg, these scones are tender with a slight crunch on the edges. Serve them warm with a pat of salted butter and a drizzle of honey for an extra cozy treat.
Savory Bacon Bisquick Scones
Not every morning calls for a rush; some mornings ask for a quiet moment and a warm, buttery scone. These savory bacon Bisquick scones bring that gentle start, with bits of crispy bacon and melted cheese tucked into every tender crumb.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups Bisquick baking mix
- 6 slices crispy center-cut bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/3 cup cold unsalted butter, cut into small pieces
- 1/3 cup whole milk
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain, then crumble once cool.
- In a large bowl, whisk together the Bisquick and black pepper.
- Add the cold butter pieces to the bowl. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs (keeping the butter cold ensures flaky layers).
- Stir in the shredded cheddar and crumbled bacon until evenly distributed.
- In a small bowl, whisk together the milk and egg. Pour the wet ingredients into the dry mixture and stir with a fork just until a shaggy dough forms—overmixing will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead 5 or 6 times, just until it holds together.
- Pat the dough into an 8-inch circle about 1/2-inch thick. Using a sharp knife or bench scraper, cut into 8 wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the scones are golden brown and firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—this sets their tender texture.
Perhaps the best way to enjoy these scones is with a soft pat of butter melting over the top, or split in half and filled with a fried egg. The salty bacon and rich cheese make them endlessly comforting, whether fresh from the oven or gently reheated the next day.
Chive and Cheddar Bisquick Scones
Rising early this morning, I found myself craving something warm and savory. These chive and cheddar scones, made with Bisquick, are the perfect comfort—flaky, cheesy, and bursting with fresh chives.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Scones
- 2 cups Bisquick baking mix
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh chives
- 1/2 cup whole milk
- 1 tablespoon whole milk (for brushing)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the Bisquick and cold cubed butter. Use a pastry cutter to cut the butter into the mix until it resembles coarse crumbs—this ensures flaky layers.
- Stir in the shredded cheddar and fresh chives until evenly distributed.
- Gradually pour in the 1/2 cup milk, stirring gently with a fork just until a soft dough forms. Avoid overmixing or the scones will be tough.
- Turn the dough onto a lightly floured surface and knead it gently 8 to 10 times to bring it together.
- Pat the dough into an 8-inch circle, about 3/4-inch thick. Cut into 8 wedges using a sharp knife.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining 1 tablespoon of milk for a golden finish.
- Bake for 12 to 15 minutes, until the scones are puffed and golden brown on the edges.
- Transfer to a wire rack and let cool for 5 minutes before serving. They're best enjoyed warm.
The scones emerge from the oven with a golden crust and a tender, flaky interior. The sharp cheddar and fresh chives make every bite savory and satisfying. Try serving them warm with a pat of butter and a drizzle of honey for a sweet-savory contrast.
Vanilla Almond Bisquick Scones
Very often, the best scones are the simplest ones. There's something comforting about pulling a tray of warm, almond-flecked pastries from the oven on a quiet morning. These Vanilla Almond Bisquick Scones are a gently sweet, nutty treat that feels like a hug in breakfast form.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups Bisquick mix
- 1/4 cup granulated sugar
- 1/3 cup cold unsalted butter, cut into small cubes
- 1/2 cup cold whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup sliced almonds, plus extra for topping
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. (Tip: Parchment prevents sticking and ensures even browning.)
- In a large bowl, whisk together Bisquick mix and granulated sugar until combined.
- Add the cold cubed butter and use a pastry blender or your fingertips to cut it into the dry mixture until it resembles coarse crumbs with pea-sized butter pieces. (Tip: Keep butter cold for flaky scones.)
- In a small bowl, whisk together the cold milk, beaten egg, vanilla extract, and almond extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms. Do not overmix; overworking develops gluten and makes scones tough.
- Gently fold in the sliced almonds until evenly distributed.
- Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick circle. (Tip: Use your hands to bring it together without kneading.)
- Using a sharp knife or bench scraper, cut the circle into 8 wedges like a pizza.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle extra sliced almonds on top.
- Bake for 12-15 minutes until the scones are golden brown on the edges and a toothpick inserted in the center comes out clean.
- Transfer to a wire rack to cool for at least 10 minutes before serving.
Very gently sweet, these scones have a tender crumb and the unmistakable fragrance of almond. Enjoy them with a pat of salted butter and a cup of coffee, or split and toast them for extra crunch the next day.
Blueberry Coconut Bisquick Scones
Mornings like this, when the light spills soft through the kitchen window, call for something warm and simple to ease into the day. These blueberry coconut scones, made tender with Bisquick, become a gentle ritual — the sweet pop of berries against the subtle chew of coconut. Each bite feels like a little pause, a moment held.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups Bisquick baking mix
- 1/3 cup sweetened shredded coconut
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon melted unsalted butter
- 1 tablespoon coarse sparkling sugar
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick, shredded coconut, and granulated sugar until combined.
- In a small bowl, whisk together the milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms. (Tip: Overmixing will make scones tough, so stop as soon as the flour is incorporated.)
- Gently fold in the blueberries with a spatula, using as few strokes as possible to avoid crushing them. (Tip: If using frozen berries, keep them frozen until folding to prevent bleeding.)
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle. Use a bench scraper to fold the dough over itself once to create layers. (Tip: For taller scones, fold the dough like a letter: lift one third over the middle, then the other third on top, then pat down again.)
- Cut the circle into 8 wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops with melted butter and sprinkle with coarse sparkling sugar.
- Bake for 12–15 minutes, until golden brown on the edges and a toothpick inserted into the center comes out clean.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Crackling with a buttery, sugary top, these scones give way to tender, berry-studded crumb inside. Serve them slightly warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness. They’re the kind of morning treat that asks you to sit still and savor.
Spinach Feta Bisquick Scones
Now, as the morning light filters through the kitchen window, I find myself reaching for the Bisquick box on a quiet Tuesday morning. The idea of spinach and feta folded into a tender scone feels just right for a gentle start.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
- 2 cups Bisquick mix
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1 cup fresh baby spinach leaves, roughly chopped
- 1/2 cup tangy crumbled feta cheese
- 1 large farm-fresh egg
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick mix, garlic powder, and sea salt.
- Cut in the cold butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse crumbs—work quickly to keep the butter cold for flakier scones.
- Add the chopped spinach and feta crumbles; toss gently with a fork.
- In a small bowl, whisk together the egg and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms—do not overmix, as that develops gluten and makes scones tough.
- Turn the dough onto a lightly floured surface and knead 2 to 3 times, then pat into a 1-inch-thick round. Use a bench scraper to cut into 8 wedges.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 16 to 18 minutes, until the tops are light golden brown and the edges look set. Check at 16 minutes for best results.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Yes, these scones emerge from the oven tender and flaky, with pockets of salty feta and bright green spinach. I love serving them warm with a pat of butter and a drizzle of honey for a sweet-savory contrast that lingers on the palate.
Raspberry Lemonade Bisquick Scones
A quiet Sunday morning deserves a gentle start, and these scones feel like a warm hug from the kitchen. They come together with minimal effort, letting you sink into the rhythm of mixing and folding.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 2 cups light and fluffy Bisquick baking mix
- 1/2 cup cold whole milk
- 1/4 cup granulated sugar
- 1 large room-temperature egg
- Bright zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup fresh, plump raspberries
- 1/2 cup sifted powdered sugar
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the Bisquick and granulated sugar.
- In a separate small bowl, whisk the milk, egg, lemon zest, and 2 tablespoons of the lemon juice until smooth.
- Pour the wet mixture into the dry, stirring gently with a fork until just combined — a few streaks of flour are okay.
- Fold in the raspberries with care, using a spatula so they stay whole. (Tip: if your raspberries are frozen, do not thaw them first, as they will bleed too much into the dough.)
- Turn the dough out onto a lightly floured surface and knead it gently four or five times until it holds together. (Tip: overworking the dough makes tough scones, so be tender.)
- Pat the dough into a 3/4-inch thick circle and cut it into 8 even wedges.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, until the bottoms are golden brown and the edges are set. (Tip: rotate the pan halfway through for even browning.)
- While the scones bake, prepare the glaze: whisk the powdered sugar with the remaining 1 tablespoon lemon juice until smooth; if it’s too thick, add a few more drops of lemon juice.
- Let the scones cool on the baking sheet for 5 minutes, then drizzle the glaze over the warm scones.
Kissed with a glossy lemon glaze, each bite reveals a tender crumb and bursts of tart raspberry. Enjoy them still warm with a cup of tea, or let them cool completely for a picnic treat.
Peach Ginger Bisquick Scones
Baking these scones feels like a quiet morning ritual, the kitchen filling with the sweet aroma of peaches and warm ginger. Using Bisquick makes it effortless, leaving more time to savor each tender, fruity bite.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups gentle Bisquick baking mix
- 3 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup finely chopped sweet and tangy crystallized ginger
- 1 ripe, fragrant peach, diced small
- 1/2 cup cold heavy cream, plus extra for brushing
- 1 tablespoon sparkling coarse sugar for topping
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick baking mix and granulated sugar until combined.
- Using a pastry blender or your fingertips, cut the cold unsalted butter pieces into the dry mixture until it resembles coarse crumbs with some pea-sized butter bits—this ensures flaky scones.
- Stir in the finely chopped crystallized ginger, distributing it evenly.
- Gently fold in the diced peach, being careful not to crush it.
- Make a well in the center, pour in the cold heavy cream, and stir with a fork just until the dough comes together. Tip: Overmixing leads to tough scones; stop when no dry spots remain.
- Turn the dough out onto a lightly floured surface and pat it into an 8-inch circle, about 3/4-inch thick.
- Using a sharp knife, cut the circle into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops with a little extra heavy cream and sprinkle with the coarse sugar for a crunchy finish.
- Bake for 12 to 15 minutes, rotating the pan halfway through, until the scones are golden brown and a toothpick inserted in the center comes out clean. Tip: For even browning, bake on the middle rack.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Mmm, the first bite reveals a tender crumb with bursts of juicy peach and spicy ginger. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.
Nutty Oat Bisquick Scones
Gently, I found myself in the kitchen on a quiet morning, thinking about how to make a wholesome breakfast that feels like a hug. These Nutty Oat Bisquick Scones came together with simple ingredients, offering a tender crumb and a satisfying crunch from the nuts and oats.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups Bisquick mix
- 1 cup old-fashioned rolled oats (toasty and nutty)
- 1/3 cup packed light brown sugar
- 1/2 cup chopped pecans (or walnuts, for a buttery crunch)
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 cup milk (any kind, but whole milk adds richness)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon (optional but lovely)
- For topping: 1 tablespoon coarse sugar (like turbinado)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick mix, rolled oats, brown sugar, chopped pecans, and a pinch of ground cinnamon until evenly distributed. Tip: toasting the oats and pecans lightly in a dry skillet before adding brings out their nutty aroma.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Keep the butter cold for flaky scones.
- In a small bowl, whisk together the milk, beaten egg, and vanilla extract. Pour this liquid mixture into the dry ingredients and stir gently with a fork just until a shaggy dough forms. Overmixing will make the scones tough.
- Turn the dough out onto a lightly floured surface and knead it gently 4-5 times to bring it together. Pat the dough into a 3/4-inch thick circle.
- Cut the circle into 8 wedges using a sharp knife or bench scraper. Place the wedges 2 inches apart on the prepared baking sheet.
- Brush the tops of the scones with a little extra milk, then sprinkle with coarse sugar. This adds a lovely sweet crunch.
- Bake for 12-15 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Buttery and tender on the inside, with a golden, crunchy top, these scones are delightful with a pat of butter or a drizzle of honey. They store well in an airtight container for a few days, though they rarely last that long in my home.
Cinnamon Raisin Bisquick Scones
Holding a warm scone fresh from the oven feels like a quiet morning ritual. This cinnamon raisin version, made with Bisquick, comes together in a snap yet tastes like a bakery treat.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 14 minutes
Ingredients
- 2 cups Bisquick baking mix
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon (freshly ground for best aroma)
- 1/3 cup plump raisins
- 1/2 cup cold whole milk
- 1 large farm-fresh egg
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the Bisquick mix, sugar, and cinnamon until well combined.
- Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse peas. (Tip: Keeping butter cold ensures flaky scones.)
- Stir in the raisins, making sure they are evenly distributed.
- In a separate small bowl, whisk the milk and egg together until smooth.
- Pour the wet ingredients into the dry mixture and stir with a fork just until a shaggy dough forms. Avoid overmixing to keep scones tender.
- Turn the dough out onto a lightly floured surface and knead gently 5 to 6 times. (Tip: Handle the dough as little as possible for a light texture.)
- Pat the dough into an 8-inch circle about 3/4-inch thick. Cut into 8 wedges using a sharp knife or bench scraper.
- Place wedges on the prepared baking sheet, spacing them about 2 inches apart. (Tip: For a crispier edge, leave space between scones.)
- Bake for 12 to 15 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool on the sheet for 5 minutes before transferring to a wire rack.
You can enjoy these scones plain, or drizzle with a simple powdered sugar glaze for extra sweetness. The tender crumb and bursts of cinnamon-raisin make them perfect with a cup of tea on a slow morning.
Cranberry Orange Bisquick Scones
Every winter morning, when the frost paints the windows, I find myself craving something bright and tender. These cranberry orange scones, made with Bisquick for that reliable fluffiness, feel like a quiet celebration—a little jewel of zest and tartness to start the day.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 14 minutes
Ingredients
Scones
- 2 1/4 cups Bisquick baking mix
- 1/3 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup dried cranberries (soft and tart)
- 1 tablespoon fresh orange zest (from one bright orange)
- 1/2 cup cold whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the Bisquick and sugar until combined.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter in until the mixture resembles coarse crumbs with pea-sized butter pieces. (Tip: Keep everything cold—chill the bowl and butter if needed—for flakier scones.)
- Stir in the dried cranberries and orange zest, distributing evenly.
- In a small bowl, whisk together the milk, beaten egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir with a fork just until a shaggy dough forms. Do not overmix; overworking creates tough scones.
- Turn the dough out onto a lightly floured surface. Gently knead it 4 or 5 times until it holds together. (Tip: use a bench scraper to fold the dough if it's sticky.)
- Pat the dough into a 3/4-inch-thick circle, about 7 inches across. Use a sharp knife to cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart. For a golden top, brush the scones with a little extra milk or cream.
- Bake for 12 to 15 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. (Tip: rotate the pan halfway through for even browning.) Let cool on the sheet for 5 minutes, then move to a wire rack.
Dusted with a whisper of powdered sugar or drizzled with a simple orange glaze, these scones are tender and buttery, with bursts of tangy cranberry and sunny citrus. They pair beautifully with a hot cup of Earl Grey or a cold glass of milk, and they store well in an airtight container for a day or two—if they last that long.
Tropical Pineapple Bisquick Scones
There's something about the scent of fresh pineapple that instantly transports me to a sunny beach, even on the grayest of mornings. These Tropical Pineapple Bisquick Scones capture that feeling in every crumbly, buttery bite.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups tender Bisquick mix
- 1/3 cup cold unsalted butter
- 1/2 cup juicy crushed pineapple, well-drained
- 2 tablespoons fine granulated sugar
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- Extra milk for brushing tops (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This ensures even browning and easy cleanup.
- In a large bowl, whisk together the Bisquick mix and granulated sugar until combined. The sugar adds a gentle sweetness.
- Grate the cold unsalted butter directly into the flour mixture using a box grater. Toss quickly to coat, then use a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. (Tip: Keep the butter very cold for flaky scones.)
- In a small bowl, stir together the drained crushed pineapple, whole milk, and vanilla extract. The pineapple should be well-drained to avoid excess moisture.
- Pour the wet ingredients into the dry mixture. Stir with a fork just until the dough comes together—do not overmix, or the scones will be tough. (Tip: Stop as soon as no dry bits remain; a few lumps are fine.)
- Turn the dough onto a lightly floured surface. Gently knead 4 to 5 times to bring it into a cohesive ball. Pat into a ¾-inch thick round, about 8 inches in diameter.
- Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Place them on the prepared baking sheet, spacing about 2 inches apart.
- If desired, brush the tops with a little extra milk for a golden shine. (Tip: For a sweeter finish, sprinkle a pinch of coarse sugar over the milk.)
- Bake for 12 to 15 minutes, until the scones are puffed and the edges are lightly golden. (Tip: Rotate the pan halfway through for even baking.)
- Transfer to a wire rack and cool for at least 5 minutes before serving. They are fragile when warm.
Glistening with a light milk wash, these scones offer a tender crumb that breaks apart gently, revealing pockets of tangy pineapple. They're lovely with a smear of butter and a drizzle of honey, or simply on their own with a cup of steaming tea.
Conclusion
Whether you’re a seasoned baker or just starting out, these 22 Bisquick scone recipes make whipping up a batch a total breeze. Pick one to try this weekend, your kitchen is about to smell amazing! I’d love to hear which recipe becomes your favorite—drop a comment below and don’t forget to save this roundup on Pinterest for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
