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Simple Bisquick Glazed Cranberry Scones

These scones are a snap to make. Using Bisquick makes for an easy-peasy recipe. They are not too sweet and just right. Enjoy, they are delectable!
Course Breakfast, Dessert
Cuisine American, French
Keyword Cranberry, Scone
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 scones
Calories 176 kcal
Author Pam Beth

Ingredients

  • 3 cups Bisquick
  • 5 tbsp granulated sugar, I used organic cane sugar
  • 4 tbsp cold butter or vegan margarine
  • 3/4 cup milk, almond milk works well too
  • 1 1/2 tsp vanilla extract
  • 1 level tsp cinnamon
  • 1/2-2/3 cup dried cranberries
  • 1/8 tsp salt

For Glaze

  • 1/2 cup sifted powdered sugar
  • 1 tsp cold water
  • 1- 11/2 tsp fresh lemon juice

Instructions

  1. 1.Preheat oven to 375 degrees, line a cookie sheet with parchment paper and mist with cooking spray lightly. Set aside until ready to use.

    2.In a large bowl mix together the baking mix, granulated sugar and cinnamon.

    3.Cut in the cold butter with a pastry blender or two butter knives until mixture looks like course crumbs.

    4.Add in the milk, vanilla extract and the egg white.

    5.Add in the dried cranberries.

    6.Mix using a rubber spatula to make sure you get all the dry ingredients incorporated from the bottom of the bowl but do not over mix.

    7.Drop onto cookie sheet 1/4 cup for each scone. You should have 12 scones.

    8.Place cookie sheet in the freezer for 10 minutes. (If your cookie sheet will not fit in the freezer then place the bowl with the batter in the freezer before you place them on the cookie sheet but only for 5 minutes.)

    9.Bake about 10-14 minutes until golden brown. Turn the pan after 5 minutes for even baking.

    10.Remove from oven and pull parchment paper off the pan and onto a cooling rack.

    11.Serve warm. If you are planning on using the glaze then prepare your glaze by mixing the powdered sugar and the liquid until nice and smooth then drizzle over the warm scones and serve.

Recipe Notes

Enjoy!