Easy 2-Bite English SconesBrooke McLay
Two-bite desserts are all the rage, lately. Our grocery stores carry everything from two-bite Brownies to two-bite cupcakes. And now scones have taken their place among the offerings. A good scone is like a good cup of coffee. It just makes everything in your morning better. Here’s the thing: good scones come hot and fresh out of the oven. And they don’t have to be difficult to make. Here’s our family favorite, no-fail recipe for two-bite English Cream Scones that are so simple to make, you won’t believe it!
Easy Two-Bite Scones (the English Way!)
2 cups Original Bisquick mix
3 tablespoons sugar
1/3 cup heavy cream
Juice & zest of 1 lemon
2 tablespoons turbinado sugar
Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, 3 tablespoons sugar, whipping cream, egg, lemon juice & zest until soft dough forms. Turn dough onto surface dusted with a bit of Bisquick. Knead 10 times, then dust your surface with turbinado sugar and gently press your dough into a 1″ rectangle. Then, sprinkle a bit of turbinado sugar on top of the dough, as well.
Cut into 1 1/2″ square or round scones using a pizza cutter or very sharp knife.
Bake about 12 minutes or until golden brown; serve warm with clotted cream, lemon curd, and fresh blueberries.
NOTE: Clotted cream and fresh blueberries can often be found in the jam/jelly/preserves section of many grocery stories. If you can’t find them, try serving your scones with fresh raspberry jam or orange marmalade and a smidgen of fresh sweet cream or whipped butter.