Ingredients:

  • 2 cups Bisquick Baking Mix
  • 2 Tablespoons Granulated Sugar (optional)
  • 2/3 cup heavy cream (well-chilled)
  • 1 large egg (for optional egg wash)
  • 1 teaspoon cold water or milk (for optional egg wash)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a sturdy baking sheet with parchment paper to prevent sticking and aid cleanup.
  2. In the mixing bowl, gently combine the Bisquick and the granulated sugar (if using). Use a large whisk to incorporate air and ensure no clumps remain.
  3. Pour the cold heavy cream directly over the dry ingredients. Using a fork or wooden spoon, quickly stir the mixture until it just comes together and a sticky, shaggy dough forms. Stop mixing immediately when the dry flour pockets have disappeared.
  4. Lightly dust your counter surface or a large cutting board with a small amount of Bisquick. Turn the dough out and gently pat the dough into a cohesive disc about 1 inch (2.5 cm) thick. Do not knead.
  5. Dip your 2.5-inch round cutter into Bisquick before each cut. Press the cutter straight down, without twisting, to ensure clean sides. Place the cut scones onto the prepared baking sheet, leaving about 1 inch space between them.
  6. (Optional) Prepare the egg wash: Whisk the egg and water/milk together. Lightly brush the tops of the scones with the egg wash. Bake for 15 to 18 minutes, or until the tops are beautifully golden brown.
  7. Transfer the baked scones immediately to a wire cooling rack. Serve warm or at room temperature with jam and clotted cream.