Best Buttermilk Biscones Recipes

BLUEBERRY BUTTERMILK BISCONES WITH LEMON ZEST GLAZE

Steps:

• 1. Preheat the oven to 375° and line two baking sheets with parchment paper. 2. In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking powder, 3/4 teaspoon of the salt and cardamom until combined. Using a pastry cutter or two knives, work in the butter until you have various-size pieces ranging from sandy patches to pea-size chunks and some larger bits as well. Gently stir in the blueberries. 3. Gradually pour in the buttermilk and gently fold the mixture until there are no bits of flour remaining in the bottom of the bowl. If the dough seems dry, add a little more buttermilk until it is moist and slightly sticky. 4. Using your hands, gently pat down the dough until it resembles a loaf of bread. Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Lightly tap down the tops of the biscones with the scoop. 5. In a small bowl, lightly beat the egg with a pinch of salt. Brush the tops of the biscones liberally with the egg wash. Bake for 20 to 25 minutes, rotating the baking sheets halfway through, until the biscones are golden and fully baked. Remove from the oven and let cool for 10 minutes. 6. Meanwhile, in a small bowl, whisk the confectioners' sugar with the grated lemon zest and juice until smooth and creamy. Drizzle over the biscones and serve immediately.

BUTTERMILK BISCONES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 375F. Line a baking sheet with parchment. In a large mixing bowl, combine the flours, granulated sugar, baking powder, salt and cardamom, and whisk until completely 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, and toss evenly to distribute. Gradually pour in the buttermilk and genly fold the ingredients until you have a soft dough and there are not 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 biscones. If the dough seems dry, you may need to add a little more buttermilk. The dough should be moist and slightly sticky. Gently pat down the dough with your hands right in the bowl until it seems like a loaf of bread. Dust the top of the dough lightly with flour. Using 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. Lightly tap down the tops of the biscones. Brush the tops of the biscones liberally with egg wash. Sprinkly with cardamom sugar or sanding sugar. Bake 20 to 25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked. Serve warm or at room temperature.