If you’re looking for a quick yet delicious recipe for scones, then this is the way to go! These easy Bisquick Blueberry Lemon Scones are done in thirty minutes with prep and cook time. They are only 6 smart points on all WW plans per scone and 162 calories, with the glaze.
Of course, this is a shortcut if you’re not looking to go through all the steps of making original scones. Just a couple of simple ingredients are needed and you can use any fruit or any combo of fruit you’d like. Peaches, cherries, strawberries, blackberries are some good options.
The key to making these scones is to just bring all the ingredients together without overworking them. Too much liquid will result in a scone that spreads too much and too little will result in very dry scones. They may seem very small when you cut them but they will puff up.
Notes:
You can use any type of milk or cream just be sure to check for smart points and calorie accuracy. Store these scones for up to 3 days room temperature in an air tight container or in the refrigerator for up to a week.
Ingredients needed
- 2 cups Bisquick baking mix
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- 1 Lemon- zested
- 1/8 cup lemon juice (about half a lemon)
- 1/4 cup almond milk + 2 tbsp for brushing the tops
Glaze
- 3 tbsp. confectioners sugar
- 1 tsp almond milk or lemon juice
- tiny pinch of salt
Directions
Glaze
Combine confectioners sugar, milk or lemon juice, and salt, stir until it becomes thick. Drizzle over each scone.
Quick and easy Bisquick Blueberry Lemon Scone
A simple Blueberry Lemon Scone recipe that uses Bisquick for a shortcut. WW and calorie friendly. 6 smart points on all plans per scone 162 calories per scone
Ingredients
- 2 cups Bisquick mix
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- 1 Lemon- zested, and 1/8 cup juice (about half a lemon)
- 1/4 cup
- Glaze
- 3 tbsp. confectioners sugar
- 1 tsp almond milk or lemon juice
- tiny pinch of salt
Directions
- Step 1 Start by preheating your oven on 375 degrees.
- Step 2 Line a large baking sheet with parchment paper and set aside.
- Step 3 In a large bowl add bisquick and sugar, stir. Slowly add in almond milk while stirring with a fork. Mixture should start to look crumbly.
- Step 4 Add in blueberries, lemon zest and lemon juice, stir with fork. Some blueberries may burst, that’s ok.
- Step 5 Squeeze dough together with hands to see if it stays, if not add in 1 tsp almond milk at a time.
- Step 6 Transfer to a flat surface and press into a circle that is 6 x 6 inch.
- Step 7 Cut into 8 pieces. Transfer to baking sheet leaving at least 2 inches apart each scone.
- Step 8 Brush the tops with almond milk.
- Step 9 Bake for 20-22 minutes or until golden brown.
- Step 10 Cool for 15 minutes.
- Step 11 To make glaze, combine confectioners sugar, 1 tsp almond milk or lemon juice and a tiny pinch of salt. Stir until it forms a thick glaze.
- Step 12 Drizzle over each scone. Enjoy!
Yield 8 Scones- 1 scone per serving
Nutrition Info per serving (using myfitnesspal recipe builder)
Calories: 162, Fat: 2 g, Carbs: 33 g, Sugars: 13 g, Protein: 2 g
myWW Smartpoints per scones
Green, blue and purple plans: 6 smartpoints
Without glaze- 5 smartpoints
