Low-Fat Lemon Blueberry Scones with Bisquick
Light, tender scones made with Heart Healthy Bisquick mix, studded with tart blueberries and brightened with fresh lemon. The simple dough comes together in minutes with just egg and milk, then bakes until golden-edged. A thin lemon glaze adds brightness. Perfect for breakfast, brunch, or an afternoon tea service. This version prioritizes ease and reduced fat without sacrificing the classic scone texture.
Ingredients
- 1 ½ cup Bisquick baking mix, Heart Healthy variety preferred
- 2 tablespoon sugar, granulated
- 1 teaspoon lemon zest, fresh(optional)
- ½ cup blueberries, fresh or frozen
- 1 egg, large
- 3 tablespoon milk, whole or low-fat
- 1 teaspoon lemon juice, fresh
- ½ cup confectioners sugar, powdered
Instructions
- 1
Toss Bisquick mix, sugar, lemon zest if using, and blueberries in a large bowl.
- 2
Whisk milk and egg together in a measuring cup.
- 3
Pour liquid into dry mixture and gently combine with a fork until just brought together.
- 4
Portion dough into 8 mounds onto parchment paper using a cookie scoop.
- 5
Flatten each scone slightly with wet fingers.
- 6
Bake until edges brown.
- 7
Cool completely.
- 8
Whisk lemon juice and confectioners sugar until thin, then drizzle over scones.
Tips
Keep all ingredients cold and handle dough minimally for the most tender crumb. Overmixing develops gluten and toughens the scones.
Toss blueberries in a tablespoon of the dry mix before folding in to prevent them from sinking to the bottom.
Good to Know
Store in an airtight container at room temperature for 1 day. Not recommended for freezing due to low fat content affecting texture upon thawing.
Dough can be portioned and frozen unbaked for up to 2 weeks. Add 2-3 minutes to bake time from frozen.
Serve warm or at room temperature with tea, coffee, or as part of a brunch spread.
Common Mistakes
Overmix dough to avoid tough, dense scones.
Use cold ingredients to avoid dense, heavy texture.
Don't skip the lemon zest if available to avoid flat flavor.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work well. Don't thaw them; fold in directly from frozen to prevent excess moisture and color bleeding into the dough.
What if my glaze is too thick?
Add lemon juice one drop at a time until it reaches a thin, pourable consistency. It should drizzle smoothly but not run off.
How long will baked scones keep?
One day at room temperature in an airtight container. The low fat content means they dry out quickly, so eat fresh for best texture.