Preheat an oven to 425 degrees. Stir together 2 3/4 cups of Bisquick mix, 1 cup of dried blueberries and 1/2 cup of granulated sugar in a large bowl. Use a pastry blender to cut in 1/3 cup of cold butter until coarse crumbs remain.
In another bowl, mix 6 ounces of French vanilla yogurt, 1 teaspoon of almond extract, 1 teaspoon of vanilla and 1 beaten egg. Pour the yogurt mixture into the crumb mixture. Stir with a fork until a soft dough forms.
Line a cookie sheet with parchment paper. Dust your hands with Bisquick mix, divide the dough in half and create two 6-inch rounds. Place them 3 inches apart on the cookie sheet. Coat the tops with 1 tablespoon of whipping cream and 1 tablespoon of coarse sugar. With a knife coated in cooking spray, cut each round into 6 wedges but leave the wedges together.
Bake the scones for 14 minutes or until the tops are golden brown. Cool for two minutes, move the scones to a cooling rack and separate the wedges with a knife. These blueberry scones taste best warm.Learn more about Desserts