You know the feeling the morning after Thanksgiving—sluggish from last night’s feast, and if you did most of the cooking, worn out from chopping, stirring, hosting and cleaning.
For an easy day-after breakfast, try these make-ahead blueberry scones.
These scones are simple to prepare the night before and serve the next morning. They won’t have the ultra-flaky, crumbly texture of a traditional scone, but they’re moister and almost cake-like, thanks to the Bisquick that keeps them tender. Most importantly, they’re full of flavor with bright pockets of blueberry in every bite.
Make these scones to stay ahead during busy holiday mornings. They’re practical, tasty and easy to double for larger crowds. If you like planning ahead, these scones are a great addition to your make-ahead breakfast ideas.
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Blueberry Scones
Serves 8
20 minutes
20 minutes
These scones use Bisquick to achieve a moist, tender texture and are bursting with blueberries. They’re ideal for baking ahead, making busy mornings much easier.
Ingredients
Dough
- 2 cups Original Bisquick™ mix
- 1/2 cup blueberries, fresh or frozen
- 1/2 cup blueberries, fresh or frozen
- 3 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla
Topping
- Additional whipping (heavy) cream
- Additional sugar
Instructions
- Preheat oven to 425°F. Prepare a baking sheet with nonstick spray. In a medium bowl, stir together Bisquick, blueberries, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla until a soft dough forms.
- Pat the dough into an 8-inch circle on the prepared baking sheet (if sticky, dip fingertips in Bisquick). Brush the top with additional whipping cream and sprinkle with extra sugar. Cut into 8 wedges, but leave them together on the sheet for baking.
Original recipe credit: Naomi Robinson.
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are my own.