Ingredients:
- 2 cups Bisquick Baking Mix
- 2 Tbsp Granulated Sugar (optional)
- 4 Tbsp (1/2 stick) very cold Unsalted Butter, cut into 1/4-inch cubes
- 1 large cold Egg
- 1/2 cup cold Whole Milk
- 1/2 tsp Pure Vanilla Extract (optional)
- 1 large Egg, for egg wash
- 1 tsp Whole Milk or Water, for egg wash
Instructions:
- Preheat the oven to 425°F (220°C). Line a standard baking sheet with parchment paper.
- In a large mixing bowl, gently whisk together the Bisquick mix and granulated sugar (if using).
- Add the small cubes of very cold butter to the dry mixture. Use your fingertips, a pastry blender, or two knives to quickly cut the butter into the mix until it resembles coarse crumbs and pea-sized pieces. This step must be done quickly to keep the butter cold.
- In a separate, small bowl, whisk together the cold egg, cold milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients all at once. Using a rubber spatula, quickly fold the ingredients together until just combined. The mixture should be shaggy and slightly sticky. Do not overmix.
- Lightly dust a clean countertop or cutting board with Bisquick. Turn the dough out and gently pat it into a cohesive round about 3/4-inch (2 cm) thick. Avoid kneading.
- Dip your round cutter (or the rim of a glass) into Bisquick before each cut. Press straight down into the dough—do not twist the cutter, as twisting seals the edges and prevents the scone from rising properly.
- Place the cut scones onto the prepared baking sheet, leaving about 1 inch of space between them. For the egg wash, whisk the remaining egg and milk/water. Brush the tops of the scones lightly with the wash.
- Bake for 12–15 minutes, or until the tops are beautifully golden brown and the sides are firm and risen.
- Transfer the warm scones to a wire rack. They are best served warm, ideally within 30 minutes of baking, alongside clotted cream and jam.