Blueberry Scones

 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 3/4cups Original Bisquick™ mix
  • 1cup dried blueberries
  • 1/2cup granulated sugar
  • 1/3cup cold butter
  • 1container (6 oz) Yoplait® Original yogurt French vanilla
  • 1teaspoon almond extract
  • 1teaspoon vanilla
  • 1egg, beaten
  • 1tablespoon whipping cream
  • 1tablespoon coarse sugar or turbinado sugar (raw sugar)

  • Steps

    • 1
      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.
    • 2
      In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
    • 3
      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.
    • 4
      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.


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