Wednesday, March 20, 2013
I'm having a great time with The Back in the Day Bakery cookbook. They have a fun recipe for Biscones. A Biscone is a cross between a biscuit and a scone. It is a quick recipe that requires neither kneading or rolling. It was tender and delicious. Cinnamon chips were a fun addition and a light drizzle was the finishing touch.
This fun recipe will be at the front of my recipe box!
1 1/2 cups Cake Flour
1 1/2 cups AP Flour
1/4 cup sugar
2 Tablespoons baking powder
3/4 teaspoon Sea Salt
1/4 teaspoon ground cardamom
2 sticks cold butter, cut in 1/2 inch cubes
1/2 cups cinnamon chips
1 1/2 cups milk
1 egg, beaten
Powdered Sugar Glaze
1 cup powdered sugar
1/2 teaspoon vanilla
milk or cream to the desired consistency
In a large bowl combine the flours, sugar, baking powder, salt and cardamom.
Cut in butter with a pastry blender, you will various sized pieces of butter from sandy patches to pea sized chunks. Add the cinnamon chips. Stir in milk and gently fold the ingredients until you have a soft dough with no flour at the bottom of the bowl. You will still see chunks of butter--don't worry, this is a good thing.
Using the large Pampered Chef Cookie Scoop, scoop the dough on a parchment lined sheet pan. Brush the dough mound with beaten egg and sprinkle with sanding sugar. Bake at 375 for 20 minutes--don't over bake.
When cool drizzle with powdered sugar glaze. These are best eaten the day they are made. This batch makes about 23 Biscones. Unless you are feeding a big crowd I would half the recipe. I'm sure the dough would freeze, just portion the mounds on parchment, flash freeze and store in a freezer bag for 1 month. To bake, put frozen dough on a parchment lined sheet and bake as directed, you may have to add another minute to the baking time.
One Year Ago------Coconut Pecan Chocolate Chunk Bars
Two Years Ago-----Corn Chowder
Three Years Ago----Coconut Tea Cake--TWD
Four Years Ago-----Mini Almond Cheescake