Biscones

Please don’t think that my posting about the Friday Baking Experiment on Sunday indicates a lack of enthusiasm. This week I continued to explore the Back in the Day Bakery Cookbook and made their Buttermilk Biscones.

A quick recap—since I’m not writing on deadline at the moment, I’ve decided to indulge my love of cooking each Friday. For the past several years I’ve been so busy with The Lilly Hawkins Mysteries that I haven’t had time to do much else.

So far this summer I’ve been working my way through the Back in the Day Bakery Cookbook, which has been both fun and tasty. I’ve never been to the Back in the Day Bakery in Savannah, but I hear it’s outstanding. The cookbook certainly is.

Back to the Biscones. You read that right. They’ve basically combined Southern-style biscuits with scones. Most scone recipes I’ve made include an egg and use cream instead of buttermilk. That’s really the main difference in the ingredient list between a buttermilk biscuit and a scone.

The biscone recipe is a traditional buttermilk biscuit, but with a small amount of sugar and cardamon in the dough, as well as dried fruit like you’d find in a classic scone. Since the secret to a really good biscuit is to avoid overworking the dough, the Days came up with a way to minimize handling. Their recipe calls for keeping the dough in the mixing bowl and using an ice cream scoop to form the individual biscuits. This eliminates rolling the dough out on a flat surface and cutting individual biscuits.

Verdict—I enjoyed the light, flaky texture of the biscone. It’s a solid recipe and a nice change from the denser scones I’ve made before. I’ll definitely experiment with using the ice cream scoop when I make my usual buttermilk biscuits.

By the way, I have a new mystery novel out on Tuesday. Should I have talked more about that? I’m not so good with promotion.

 

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