* Exported from MasterCook *
Biscones, Buttermilk
Recipe By : Cheryl and Griffith Day
Serving Size : 10 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- unbleached
1 1/2 cups cake flour -- not self-rising
1/4 cup granulated sugar
2 tablespoons baking powder -- preferably aluminum-free
3/4 teaspoon sea salt -- fine
1/4 teaspoon ground cardamom
1/2 pound unsalted butter -- cold, cut into 1/2"
cubes, (2 sticks)
1 cup fruit -- dried, Note 1:
1 1/2 cups buttermilk -- or as needed
1 egg -- Note 2:
1/4 cup sugar -- cardamom, or coarse sanding sugar,
for sprinkling
The biscone, a cross between a biscuit and a scone, is a trademark at
the bakery. We make our biscones with Southern flair, using lots of
butter and a mix of all-purpose and cake flours to get as close as we
can to the White Lily flour my grandma Hannah favored. If you're
lucky enough to find White Lily, substitute 3 cups of it for the
flours called for here. You'll end up with a crispy, flaky biscone
just like my grandma used to bake.
Note 1: such as sour cherries, or currants, optional
Note 2: beaten with a pinch of fine sea salt, for egg wash
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,
if using, and toss to distribute it evenly.
Gradually pour in the buttermilk and gently fold the ingredients
until you have a soft dough and there are no 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
resembles 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" apart so that the
biscones have room to rise and puff up. With lightly floured hands,
gently tap down the tops of the biscones with your palms.
Brush the tops of the biscones liberally with the egg wash. Sprinkle
with Cardamom Sugar or sanding sugar.
Bake for 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. These are best eaten the day they are made.
Source:
"from The Artisanal Kitchen: Baking for Breakfast by Cheryl and
Griffith Day"
S(Internet address):
https://www.splendidtable.org/story/2021/02/05/buttermilk-biscones
Yield:
"10 to 12"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 353 Calories; 20g Fat (49.5%
calories from fat); 5g Protein; 40g Carbohydrate; 1g Dietary Fiber;
72mg Cholesterol; 482mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 0205