Saturday, August 3, 2013

Back in the Day Biscones

I recently came across this cookbook on instagram and couldn't be more tickled that I did.
It's a gem.
Great recipes, great tips and they've all been delicious!

Last week I started at the beginning of the book and went through all the recipes I wanted to try. I ended up with quite a few but first on my list (well, after already having made the chocolate chip cookies and blueberry muffins) were Biscones.

What, pray tell is a biscone? A cross between a biscuit and a scone, of course! 
Loaded with lots of delicious butter and buttermilk.
These were light, tender and oh so very good!

Buttermilk Biscones
from The Back In the Day Bakery Cookbook

1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour
1/4 cup granulated sugar
2 Tbs baking powder, preferably aluminum free
3/4 tsp fine sea salt
1/4 tsp ground cardamom (sadly I was out of this)
1/2 lb cold unsalted butter, cut into cubes (2 sticks)
1 cup dried fruit (such as sour cherries or currants), optional
1 1/2 c buttermilk, or as needed
1 egg, beaten with a pinch of fine sea salt- for egg wash
1/4 cup cardamom sugar or turbinado sugar for sprinkling

Preheat oven to 375° and line a baking sheet with parchment or a silpat liner.

In a large mixing bowl, combine the flours, sugar, baking powder, salt and cardamom- whisk until incorporated.  Add the butter and working quickly, cut it in with a pastry blender.  You should have various sized pieces of butter from sandy patches to pea-sized chunks and some larger bits as well. Add the dried fruit, if using, and toss to distribute.

Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscuits! The dough should be moist and slightly sticky.

Dust the top of the batter with a little flour and with a large ice cream scoop, scoop mounds of dough onto the prepared baking sheet. Arranging them about 1 inch apart so that the biscones have room to rise and puff up in the oven. Lightly tap down the tops and brush with the egg wash. Sprinkle with the sugar.

Bake 20-25 minutes, until the biscones are lightly golden and fully baked. Serve warm or room temp with your favorite jam. These are best eaten the day they are baked.

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