maple walnut scones with blueberries

Last week a friend that I haven’t seen in months came over for a coffee date. I wanted to bake a little something to snack on and decided to go with one a recipe that comes together quick and has been well-received by anyone who has tried it: Bisquick scones. I know, I know. Blasphemy! Well, I’ve made scones the “correct” way and these are just as good (and a lot less work). I hope you enjoy them!

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Maple Walnut Scones with Blueberries

2 cups Bisquick
1/2 cup blueberries
1/3 cup chopped pecans
3 tablespoons maple syrup
1/3 cup whipping cream, half and half, or milk
1 egg
About 1 tablespoon milk

Heat oven to 425°F. Spray cookie sheet with cooking spray or use a silicone liner. In medium bowl, stir Bisquick mix, maple syrup, whipping cream and egg until soft dough forms. Stir in pecans and blueberries. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown; carefully separate wedges. Serve warm.

These are especially delicious with homemade jam, and I bet lemon curd would be yummy, too.

Visit Diary of a SAHM for more yummy recipes!

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