My co-worker John has always made these scones and I needed to have the recipe. They are so good, and now is the time to make them while the blueberries are out in abundance!
3 cups Bisquick Complete mix
1/2 cup granulated sugar
2 tbsp. brown sugar
2 1/4 cup blueberries
1 1/4 cup heavy cream
1 tsp. vanilla extract
1 egg white, beaten
2 tbsp. coarse sugar
Preheat the oven to 375°F. In a large bowl, combine Bisquick, and granulated and brown sugars. Add the blueberries and mix gently.
Combine the heavy cream and vanilla. Add to the Bisquick mix, folding gently until mixture is sticky and crumbly.
Divide mixture into 20 even pieces, mounding slightly and place on nonstick cooking sheets. Brush each scone with egg white and sprinkle evenly with coarse sugar.
Bake until scones are browned around the edges, about 14 minutes. Let cool completely.
(Each scone is 4 ppls.)