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About This Recipe
Do you love a tender, flaky scone but have always been intimidated by trying to bake them? Try these Quick Pancake Mix Scones! All the traditional taste but easier to make and great for any level baker!
These scones are made with just a few simple ingredients like buttermilk pancake mix, sugar, heavy cream and egg! Then we add in some white chocolate chips and fresh strawberries for extra flavor and fun😉🍓 Enjoy one of these scones for an easy breakfast item or for your next afternoon tea party!
If you’re looking for a more traditional scone (but still lightened up and higher protein), try my Healthy Blueberry Greek Yogurt Scones! Or use your leftover pancake mix to make my 5-Minute Pancake Bowl or these Chocolate Chip Pancake Bites!
Why You’ll Love These Quick Pancake Mix Scones
- Quick to make: These scones are ready and baked in under 30 minutes!
- Simple ingredients: All you need is just a few pantry staples needed like pancake mix, sugar, and cream.
- Perfect for everyday cooking fun: A great recipe for any level baker! No fancy techniques or special tools needed.
- Soft, tender texture: Just like a classic scone, but easier to make! No cold butter or pastry cutter required.
- Perfect for brunch or snack: These scones are great for a sweet breakfast, brunch, or an afternoon snack!
- Buttermilk pancake mix: Any kind of pancake mix or Bisquick you have on hand works! For these I used Good & Gather Buttermilk Protein Pancake Mix (similar to Kodiak Buttermilk Mix)
- Sugar: Regular granulated sugar or you can use your favorite granular sweetener like Swerve.
- Heavy whipping cream: The heavy cream helps to add moisture to these scones so they are soft and tender.
- Egg and vanilla extract: Let your egg come to room temperature before mixing for optimal results.
- White chocolate chips: I love the sweetness of the white chocolate chips for these scones but you can use regular chocolate chips if you prefer.
- Strawberries: Make sure to chop your strawberries small!
- Blueberry scones: Swap the strawberries for fresh blueberries or your favorite fruit.
- Lemon zest: Want to make the strawberry flavor really pop? Add a little lemon zest to brightened up these scones.
- Gluten-free: Use a gluten-free pancake mix to make these scones gluten-free.
- Add a glaze: Whisk together a little confectioner’s sugar and liquid (you can use cold milk, coffee cream, heavy cream, etc) to make a delicious glaze and drizzle on the top once removed from the oven.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the pancake mix and sugar to a medium bowl.
2. Add the wet ingredients to the dry mixture and stir until a rough dough begins to take shape.
3. Then fold in the white chocolate chips and strawberries until evenly mixed throughout.
4. Place dough onto the baking sheet and shape into an 8-inch disc with your hands.
5. Slice the dough into 8 equal wedges, making cuts that go into the dough but don’t cut all the way through. This way, the wedges will bake together as a single large scone, resulting in a moister texture compared to baking them individually.
6. Sprinkle a little extra sugar on top of the batter and bake for about 10-12 minutes, until golden brown. Carefully separate; allow a few minutes to cool then serve warm and enjoy!
These delicious scones are best served fresh within a few hours of baking. To store, wrap tightly in plastic wrap or place scones in an airtight container and store at room temperature for 2-3 days.
To freeze scones, let cool completely then wrap tightly in plastic wrap (to help prevent freezer burn) then place in freezer-safe bag and store in freezer for up to 3 months.
If you prefer a reheated scone, preheat the oven or air fryer to 300 degrees and place a scone on a baking sheet and reheat for 2 to 3 minutes.
Helpful Tips
- Don’t overwork the dough. Gently combine all the ingredients just until a soft dough forms. Overworking or compressing the dough causes dense scones.
- Chill before baking: You can pop the shaped dough in the fridge for 10–15 minutes before baking can help the scones hold their shape better and rise higher.
- Bake together: Don’t cut the dough all the way through. Baking the wedges together as a single large scone will help keep a moister texture compared to baking them individually.
- Watch your bake time: Since pancake mix is designed to cook quickly, these scones might bake faster than traditional ones. Start checking a few minutes early to avoid over-baking.
Can I use frozen strawberries for these scones?
You can use frozen or fresh strawberries for this recipe. I like the fresh better personally but I’ve done both and both are yummy! If using frozen, fold them into the dough immediately after taking them out of the freezer.
Can I use any brand of pancake mix?
Yes! Most store-bought pancake mixes will work, but results may vary slightly based on ingredients (e.g., buttermilk mix vs. protein mix). Just make sure your mix already contains leavening agents.
Can I prep these scones in advance?
Yes, you can prepare the scone dough and refrigerate overnight if needed. Bake as directed from fridge (you may need to add extra time (1-2 minutes) if dough is cold).
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Quick Pancake Mix Scones
Ingredients
- 2 cups buttermilk pancake mix (244g) see notes
- 3 Tbsp granulated sugar (36g)
- 1/3 cup heavy whipping cream (80g)
- 1 large egg
- 3/4 tsp pure vanilla extract
- 1/2 cup white chocolate chips (80g)
- 1/2 cup strawberries (70g) chopped small
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Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the pancake mix and sugar to a bowl. Stir in heavy whipping cream, egg and vanilla extract until a rough dough begins to take shape. Then fold in the white chocolate chips and strawberries until evenly mixed throughout.
- Dump dough onto the baking sheet and shape into an 8-inch disc with your hands.
- Slice the dough into 8 equal wedges, making cuts that go into the dough but don’t cut all the way through. This way, the wedges will bake together as a single large scone, resulting in a moister texture compared to baking them individually.
- Sprinkle a little extra sugar on top and bake for about 10-12 minutes, until golden brown. Carefully separate; allow a few minutes to cool then serve warm and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
