Ingredients:

  • 2 cups Bisquick Baking Mix (Standard Original Bisquick)
  • 1/4 cup Granulated Sugar (optional)
  • 1/2 cup Cold Heavy Cream (35% fat minimum)
  • 1/4 cup Cold Whole Milk
  • 1 Tbsp melted Unsalted Butter (for brushing)
  • 1 tsp Coarse Sugar (e.g., Demerara, optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Arrange a rack in the upper-middle position. Line a sturdy baking sheet with parchment paper.
  2. In a large mixing bowl, gently whisk together the Bisquick mix and granulated sugar until well combined, ensuring there are no lumps.
  3. Measure the cold heavy cream and cold milk into a small jug. Pour the cold liquid all at once into the dry ingredients. Use a fork or wooden spoon to quickly mix the ingredients until just combined. The dough should be shaggy and sticky. Stop mixing the moment the dry flour disappears to avoid developing gluten.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough with your hands into a disc about 3/4-inch to 1-inch thick. Dip a 2-inch biscuit cutter in Bisquick mix before each cut. Press the cutter straight down and lift straight up. Do not twist the cutter. Gather the scraps gently, pat them together, and cut the remaining scones.
  5. Place the scones on the prepared baking sheet, ensuring they are slightly touching (this helps them rise higher). Brush the tops of the scones with the melted butter and sprinkle with coarse sugar, if using.
  6. Bake for 12 to 15 minutes, or until the tops are puffed up and deep golden brown.
  7. Transfer the scones to a wire rack immediately. Allow them to cool for 5-10 minutes before serving. Scones are best eaten warm, ideally within the hour of baking.