Low-Fat Blueberry Scones (Using Heart Healthy Bisquick Mix)

Total Time
Prep 10 mins
Cook 10 mins

Tender little scones that mix together in a snap using Bisquick Mix. Rather than kneading the sticky dough like traditional scone recipes, I use a cookie scoop to portion out eight scones. If you use Heart-Healthy Bisquick, each scone has about 60 calories and 1 G. fat. The nutrition info shows higher values because REGULAR Bisquick is the only product in the current database.

Ingredients Nutrition


  1. NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
  2. In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
  3. In a 1 cup measure, whisk milk and egg together.
  4. Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
  5. Use wet fingers to flatten each scone slightly.
  6. Bake 400 degrees for 10 minutes or until edges are browning.
  7. Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
  8. NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Most Helpful

5 5

These are wonderful with any type of berry! Thank you!

4 5

Very easy scone to make. Quick and tasty. It did have a bit of a biscuit taste rather than a true scone, but I was willing to accept that given how quick they were to make. I made a raspberry icing with confectioners sugar, seedless raspberry jam, and a touch of milk. Delicious!

4 5

These scones are super easy to make! My mom loves scones and thought the ones I made were yummy. She's even asking me when I'll make more for her. Thank you Cookin' Diva for the great recipe!! Am making it during the weekends again.

Some changes I made:
NO glaze
Orange Zest (as I didn't have any lemons on hand)
1/4 Cup milk (Instead of the mentioned 2 Tablespoon)
Cranberries (coz I had tonnes of frozen ones leftover)