Bisquick Scones Recipe


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These foolproof Bisquick Scones are the perfect easy breakfast recipe. They’re just the perfect amount of sweetness and are flavored with vanilla and cinnamon. I definitely recommend coating them in the optional homemade vanilla glaze!

Bisquick Scones

These buttery Bisquick Scones are just wonderful! They have a soft and airy center, and a perfectly golden brown crust. They’re infused with a slight hint of cinnamon and just the right amount of sweetness. Then they’re topped with a sweet and creamy vanilla flavored glaze.

You can make it with or without the glaze – both ways are super scrumptious. I don’t even know if I could pick which way I prefer, I think I’d have one of each!

These scones are super easy to make thanks to the Bisquick. Everyone who tries them loves them, so you’ll be sure to get happy smiling faces all around the breakfast table!

While you’re here, be sure to check out my all-time favorite Bisquick recipe. Sausage Balls are delicious, easy, and make the perfect crowd-pleasing appetizer.

Can I Make Scones Using Bisquick?

Yes! Bisquick makes baking scones super easy because it already includes the perfect ratio of leavers. The trick is to not overmix the dough, you want a soft dough that is as light and fluffy as possible.


Bisquick: Using a ready-made baking mix makes this breakfast even easier to pull together. You don’t have to worry about baking soda or baking powder, and I love that the leaveners are already perfectly portioned with the flour in this pancake mix.

Butter: It’s so important to use COLD butter in this recipe. Don’t let the butter sit out on the counter while you’re prepping other ingredients. Once you’ve cut it into small cubes return it to the fridge until you’re ready to mix it into the dough. I’ve only tested this recipe with American butter, and don’t know how it would turn out with European style butter.

Sugar: We’re using a combination of granulated sugar and powdered sugar in this recipe. Granulated sugar is perfect in the scones because it makes them light and fluffy. Powdered sugar is the best texture for making an easy homemade glaze.

Cinnamon and Vanilla: Adding ground cinnamon and pure vanilla extract adds a lovely layer of subtle flavor. This is a basic scone recipe that can still be adapted with your favorite mix-ins.

Heavy Cream: Using heavy cream instead of water or milk adds more flavor, and creates more tender scones with a finer crumb.

Egg: The egg not only helps bind the ingredients together, it also adds a richer flavor to these baked goods.

The labeled ingredients for Bisquick scones.

How To Make Bisquick Scones

In a large mixing bowl, whisk together the Bisquick, ground cinnamon, and granulated sugar. (See the recipe card below for the full printable instructions.)

Whisking together Bisquick baking mix, granulated sugar, and ground cinnamon.

Use a pastry cutter to cut the cold cubed butter into the Bisquick mix.

Cutting cold butter cubes in to Bisquick.

In a separate bowl, whisk together the heavy cream, egg, and pure vanilla extract.

Whisking together egg, heavy cream, and pure vanilla extract.

Pour the egg mixture all over the dry ingredients (not just in the middle). Then mix the dough until it just comes together and there are no dry spots (being sure to not overmix the dough).

Mixing together the wet and dry scone ingredients.

Dust your work surface with a bit of extra Bisquick, then transfer the dough to the floured surface.

Dusting a pastry mat with Bisquick, then transferring the scone dough to the mat.

Press the dough out into an 8″ circle, then cut it into 8 equal wedges. Transfer the scones to a parchment paper lined baking sheet (make sure to leave some space between each scone). Let them rest in the refrigerator for a bit to set the dough, then brush them with a bit of heavy cream and bake them until they’re golden brown.

Rolling Bisquick dough out into a disc, then cutting it into 8 equal wedges.

While the scones are baking, create the easy homemade vanilla glaze by mixing together heavy cream, powdered sugar, and pure vanilla extract.

Mixing together a vanilla flavored powdered sugar glaze.

Let the scones cool for a few minutes after baking, then spread the glaze over the scones and serve them. I prefer to spread the glaze over the scones while they’re on a wire rack. See the recipe card for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Glazing vanilla scones with an easy homemade glaze after they finished baking.

What Is The Secret Of Making Good Scones?

There are a few rules of thumb that make all the difference when it comes to baking scones.

  1. Use all cold ingredients. The butter, eggs, and heavy cream should all be cold.
  2. Don’t overmix the dough. You want the dough to be light and airy.
  3. Chill the butter every step you can. This includes starting with cold butter, then chilling the cubes before them into the dough, then chilling the scones on the baking sheet before baking them.
  4. Don’t add any super wet fruit. It’s best to use dry mix-ins for scones so that it doesn’t change the texture or structure of the dough.
  5. Be sure to space the scones a bit apart on the baking sheet.
Glazed and unglazed Bisquick scones on a glass platter.

Should You Put Egg In Scones?

It depends on the recipe, but this Bisquick scone recipe really benefits from the addition of an egg. It adds extra lift, a richer flavor, and the structure is bound together better.

Should You Chill Scone Dough Before Baking?

Yes. It’s very important that the butter remains cold right up until the scones go into the oven. Otherwise the butter will melt in the oven before the scones have had a chance to finish baking, which would cause the scones to spread too much in the oven.

Even when you chill the butter at every stage of the process, it can warm up too much while the dough is being mixed together. That’s why it’s helpful to chill the finished dough for a bit before baking the scones.

Eight Bisquick scones on a glass platter, 4 are glazed and 4 are unglazed.

Best Scone Flavor Combos

If you want to try adding some different mix-ins to these scones, here are some great ideas! Just be sure not to add too many mix-ins, and make sure you’re not adding any wet ingredients. Scones work best with relatively dry mix-ins.

Depending on the flavor, you may also want to omit or adjust the ground cinnamon and vanilla extract in the recipe.

  • Dried Cranberries
  • Blueberries
  • Orange Zest
  • Chocolate Chips
  • Lemon Zest
  • Raisins
  • Dried Apricot
  • Diced Apple
  • Raspberries
  • Diced Strawberries

You could also try replacing the vanilla extract in the glaze with either maple extract or lemon extract to make a flavored glaze!

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with two pictures of Bisquick scones, and title text at the top.

Bisquick Recipes

If you like this recipe, be sure to check out all of our Bisquick recipes! Some reader favorite sweet recipes are:

Yield: 8 servings

BEST Bisquick Scones Recipe

The best easy glazed Bisquick scones recipe.

These foolproof Bisquick Scones are the perfect easy breakfast recipe. They're the perfect amount of sweetness and are flavored with vanilla.

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 15 minutes
Total Time 39 minutes



  • 1/4 cup COLD butter (56 grams, cut into small pieces)
  • 2 cups Bisquick Original Baking Mix (plus extra for dusting)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup heavy whipping cream (plus 1 Tablespoon for brushing)
  • 1 large egg
  • 2 teaspoons pure vanilla extract


  • 1 cup powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract


  1. Cut the butter into small cubes, then place the cubes back in the fridge while you measure the remaining ingredients. (You want the butter to be COLD when adding it into the dry ingredients.)
  2. Add the Bisquick, sugar, and cinnamon to a medium mixing bowl. Whisk to combine.
  3. Add in the cold cubed butter. Cut in using a pastry cutter (until the butter is a small crumble).
  4. In a small bowl, whisk 1/4 cup heavy whipping cream, egg, and vanilla extract together. Pour the wet ingredients all over the dry ingredients (not just in the middle).
  5. Mix together until the dough is fully combined and there are no dry spots (but be sure not to over mix the dough).
  6. Lightly dust your work surface with a bit of Bisquick to keep the dough from sticking. Turn the dough out onto the work surface, and form the dough into a ball. Press the dough ball down into an 8 inch circle. 
  7. Using a bench cutter or a sharp knife, cut into 8 equal wedges. 
  8. On a parchment paper lined baking sheet, place your scone wedges about 2-3 inches apart. Rest the scones in the fridge for 15 minutes or the freezer for 10 minutes. (This will help the scones keep their shape and not spread while baking.)
  9. While the scones are chilling, preheat the oven to 400 F (204 C).
  10. Once the oven is preheated, brush the chilled scones with 1 Tablespoon heavy whipping cream. Place the baking sheet in the preheated oven and bake until the edges and tops are golden brown (about 14-16 minutes).
  11. While the scones are baking, prepare the glaze. In a small bowl, mix together the powdered sugar, 1/4 cup heavy cream, and vanilla extract. If the glaze is too thick, add a bit more heavy cream. If the glaze is too runny, add more powdered sugar.
  12. Remove the scones from the oven, and let them cool for a few minutes before spreading the glaze over the top with a spoon.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 319Total Fat: 16.3gCarbohydrates: 41.6gFiber: 0.8gSugar: 23.9gProtein: 3.5g

Nutrition information isn’t always accurate.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

You’ll love this take on easy English scones made with Bisquick! They’re simple and the flavor can be adapted so easily with your favorite mix-ins.

The best easy glazed Bisquick scones recipe.

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