I can’t even begin to tell you how excited I am about this recipe! I have never had much luck with scones–mine always turn out way too dry and crumbly. But biscuits I can do, so I knew this recipe was for me the minute I saw it. And I was not disappointed!
These were fantastic! Not too sweet, and flaky yet moist. I had some cinnamon chips in my freezer, but if you can’t find them, I’d just add some cinnamon to the batter.And don’t be afraid to experiment–I don’t think this recipe is limited to just one flavor. In fact, I can’t wait to take all the scone recipes I’ve never had any success with and turn them into biscones. Oh, and if you have cardamom available, don’t leave it out. It’s a great addition that adds wonderful flavor.
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar + more for dusting biscones
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1 cup (2 sticks) cold butter, cut into small cubes
- 1/2 cup cinnamon chips
- 1 1/2 cups milk
- 1 egg, beaten
Glaze1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk or cream
- Preheat oven to 375 degrees. In a large bowl combine the flours, 1/4 cup sugar, baking powder, salt and cardamom. Cut in the butter with a pastry blender until the mixture has a sand-like texture. Add the cinnamon chips, then add the milk and stir gently until you have a soft dough and no flour remains in the bowl.
- Using a large ice cream or cookie scoop, scoop mounds of dough onto a lightly greased or parchment lined baking sheet. Brush the biscones with the beaten egg, then dust with granulated sugar. Bake for 17-20 minutes, until just golden, being careful not to overbake. Cool completely on wire racks.
- Meanwhile, make glaze by combining powdered sugar, vanilla and 1 tablespoons milk or cream in a medium bowl. Add additional milk or cream until glaze reaches desired consistency. Drizzle glaze over cooled biscones.
- Serving Size: 18
Who Dished It Up First: Cindy over at Everyday Insanity