This is just a different version of my Cinnamon Biscones from Back in the Day Bakery Cookbook. I added lemon zest and a delicious lemon glaze to a basic Buttermilk Biscone recipe. It was delicious, I served them for girls weekend and everyone agreed they were perfect. A Biscone is a combination of a scone and a biscuit. It marries the ease of the biscuit with the buttery flavor of the scone--a match made in Heaven! Light and delicious.
3/4 cup cake flour
3/4 cup all purpose flour
2 tablespoons sugar
zest from 1 lemon
1 tablespoon baking powder
3/8 teaspoon fine sea salt
1 stick cold butter, cut in 1/2 inch cubes
3/4 cup buttermilk or more as needed
1 egg beaten for wash
2 tablespoons sanding sugar
Rub zest into sugar with your fingers--it will smell wonderful! Add flours, baking powder and salt, mix well. Cut in cold butter with 2 knives or a pastry blender. You will have various sizes of butter from pea size chunks to sandy patches.
Gradually add the buttermilk and gently fold the ingredients together until you have a soft dough with no flour at the bottom of the bowl. You should still see lumps of butter in the dough--this makes the flaky goodness. If the dough seems too dry add a tablespoon of buttermilk. the dough should seen slightly sticky and moist.
Scoop mounds of the dough on a parchment lined sheet pan. I like stoneware. I also use the Pampered Chef large Scoop. This is the perfect size. You will get 12 maybe 13 biscones. Brush gently with egg wash and sprinkle generously with sanding sugar. Bake at 375 for 18-20 minutes. Rotate pan half way through. Keep a close eye on them. You want a very light golden biscone. Do not over bake.
Remove to a cooling rack and when cool glaze.
1 cup powdered sugar
zest from 1 lemon
lemon juice to desired consistency
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