How to make wonderful Bisquick cinnamon scones, brushed with buttermilk and sprinkled with sweet cinnamon sugar. Easy breakfast recipe!
My Bisquick cinnamon biscuits recipe is a much-loved recipe, and I love making them. So much so, I thought it'd be fun to make Bisquick drop scones and add them to my Bisquick recipe files.
Instead of just biscuit mix and water, I make these similar to my Irish soda scones. Ingredients like butter, egg, vanilla extract, and buttermilk give a flavor and texture that's hard to beat.
Oh and the crispy cinnamon sugar topping… Brush these babies with a little dab of buttermilk, sprinkle a little cinnamon sugar, and you've got a soft biscuit with a sweet, crispy top. Soooo good!!!
Now let's say you're just not that into Bisquick. That's ok, because my friend Kelly over at The Scone Blog (it's all scones!) makes a delicious cinnamon scones recipe without biscuit mix.
If, however, you are into Bisquick as much as I am, read on, my friend. Let's make some sweet breakfast treats, shall we?
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my scone baking tips, important info for this recipe, and similar recipe ideas – and get straight to the cinnamon Bisquick scone recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
LET'S TALK ABOUT THE INGREDIENTS:
The right ingredients are the secret to making good Bisquick scones.
Bisquick Baking Mix: While I prefer to use Bisquick, you can use any baking mix you prefer; just keep in mind, I can't guarantee how other mixes may change the texture, fluffiness, etc.
Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.
Egg: The egg helps to bind the ingredients together. It helps make scones more fluffy and gives a richer flavor to them too.
Buttermilk: I use this buttermilk mix to make buttermilk. But if you don't have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
Cinnamon Chips: While I don't use cinnamon chips, they are an optional add-in for even more cinnamon flavor.
Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Large Mixing Bowl – I love my handled mixing bowls; the handle makes them easy to use.
Pastry Blender – This enables you to cut the cold butter into the dry ingredients. Although I've watched my grandma use a table knife in the past to do the same thing.
Baking Sheet with Parchment Paper
Pastry Brush – for brushing buttermilk on top of your scones.
HOW TO MAKE BISQUICK CINNAMON SCONES
Before you get started mixing up your scone batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.
MIX UP YOUR BATTER…
- Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl.
- Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles.
- In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together; and add to the dry ingredients.
- Mix the egg mixture into the dry ingredients, just 'til blended. Be careful not to overmix.
An optional step here would be to fold the cinnamon chips into the dough if you want. By fold, I mean to gently stir them into the dough.
- Drop the dough, by spoonfuls, onto your parchment paper covered baking sheet.
- Brush the top of each scone with buttermilk.
- Then sprinkle a little cinnamon sugar on top of each scone.
Then you'll just bake your scones at 400° F for 12 to 15 minutes, or 'til they turn a nice golden brown. They're best served while warm with butter, apple butter, etc.
FAQ:
Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.
Yes, you can. I actually make these with gluten-free Bisquick, and they turn out great. Just know that gluten-free ingredients have a tendency to change the texture in baked goods, though these scones turn out very moist and fluffy. One last note… Be sure to check all ingredient labels to make sure everything you're using is truly gluten-free.
Ingredients play a huge role in rise. The egg and buttermilk, as well as ingredients in the biscuit mix, all work together to give these scones both a rise and a fluffiness. I've also read that placing them so they're slightly touching on the baking sheet can help with lift while baking; while I don't do this, it is worth a try.
Not adding enough buttermilk and over mixing can cause scones to be harder and more crumbly. Be sure to follow the recipe to a t.
Make sure they've cooled completely; then store them in a covered airtight container.
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it's better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer 'til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer 'til you're ready to bake them.
HOW TO SERVE BISQUICK SCONES
I prefer to enjoy mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.
MORE BISQUICK RECIPES:
GET THE PRINTABLE RECIPE
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Bisquick Cinnamon Scones with Crisp Sugar Topping
Equipment
- Baking Sheet
Ingredients
- 2 cups Bisquick baking mix
- 1 1/2 tablespoons sugar
- 1/2 tablespoon cinnamon
- 6 tablespoons unsalted butter cold
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk*
Topping:
- 1 tablespoon buttermilk
- 1-2 tablespoons cinnamon sugar
Instructions
- Pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.
- Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl.
- Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles.
- In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together.
- Mix the egg mixture into the dry ingredients, just 'til blended. Be careful not to overmix.
- Drop the dough, by spoonfuls, onto your parchment paper covered baking sheet.
- Brush the top of each scone with buttermilk.
- Then sprinkle a little cinnamon sugar on top of each scone.
- Bake your scones at 400° F for 12 to 15 minutes, or 'til they turn a nice golden brown. They're best served while warm with butter, apple butter, etc.
A delicious bake, though I think there’s something wrong with the recipe. Had to double everything but the buttermilk to get a consistency that was even remotely scoopable. Was that supposed to be 1/2 cup? (Or even 1/3 cup?) Will probably make these again, but might try with 1/3 cup buttermilk instead. No need to brush more on top though; they were plenty sticky.
Ended up with a nice, soft, muffin-top-like texture
Hey Craig, that’s really weird. I’m wondering if something has changed in the Bisquick mix since I last made this recipe. I may have to make a batch and experiment! I’m glad they still turned out good. Thanks for the great feedback!
I’m so disappointed in this recipe. It was like pancake batter. I added a half cup of Bisquick and still runny so added another half cup. They look like big cookies and are tasteless. Ended up throwing them away. Expensive experience.
It was terrible! Too much milk!
Elaine, may I ask what went wrong?
I had the same issue of very wet consistency. I added a bit more Bisquick but obviously not enough as they came out looking like pancakes and definitely not scones. Wishing I’d have read the comments before starting
Susan, that is so odd. This is naturally a wet-natured dough, but it should not be liquid. I wonder if it is possible that Bisquick changed their mix since I wrote this recipe….I will look into it. Thank You again.
Thus dough was very wet, almost a muffin/pancake consistency. I added another 1/2 cup of baking mix to achieve that typical scapoy scone dough. Also used pyure sweetener and organic mini cinnamon chips.They’re baking now!
And apparently I can’t spell or type either, lol!
How did it turn out? This dough can usually be somewhat moist compared to other muffin batters, but it shouldn’t be liquid.
enjoy any scone recipe but this one for some reason was very wet and i followed the instructions as said, dont now why had to add more flower to put it together to form the circle , why ??? dont know but im still baking them now and i hope theyre well im sure theyll be good, just too much hassle for me to mess it up want to know how i did mess it up being too wet?? anyway thank you for your time btw love cinnamon !!!
Miriam, it’s naturally a fairly wet dough. How did they turn out after baking?
I have made these 3 times. So they must be good right? The last time I added crushed apple chips for something different and that added another taste that made these still wonderful. I will be using this recipe over and over by experimenting with different add ins. Thanks for the recipe.
That’s a good idea, Sharon! I’m glad you’ve enjoyed the recipe.
Thank you for sharing, Mel. Not sure if Bisquick is available in Canada. Will have to check it out.
Thanks for stopping by, Carl!
This looks AMAZING! Did you know Bisquick has a gluten-free option and it doesn’t have dairy in it either? Your number one fan thinks you should make a gluten and dairy-free scone recipe. LOL!!!
Thank you, Linda! That is a great idea! I might have to experiment with that mix…