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.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
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