I LOVE these little things!!!
It’s like a biscuit and a blueberry scone had a delicious, crumbly, buttery love child named Biscone!
The original recipe came from this cute little baking book that I bought while home in Louisiana called The Back In the Day Bakery Cookbook. It was written by the cutie husband and wife team that owns Back In The Day Bakery in Savannah, GA. I haven’t been yet but plan on making a trip out there at some point! I’ve heard from friends that it’s a MUST!
My version I came by fluke. I went to the supermarket late one night and it was out of EVERYTHING I needed to make the version in the original recipe. So… I made my own.
They take about 45 minutes from start to finish so they’re perfect to make in the morning. Or if you are in a rush in the mornings make them the night before and enjoy with a cup of coffee on the run. It’s better than that scone you get in Starbuck’s, that’s for sure!
Blueberry Biscones (adapted from The Back In The Day Bakery Cookbook)
1 1/2 Cups All purpose flour
1 1/2 Cups Cake Flour (non self rising)
1/4 Cup granulated sugar
2 Tablespoons baking powder (aluminum free)
3/4 Teaspoon fine sea salt
2 Sticks COLD unsalted butter, cut into 1/2 inch cubes
1 Cup Blueberry Crasins (or try some other dried fruit… maybe cranberries)
1 1/2 Cup heavy cream or whole milk
1 Egg beaten for egg wash
Preheat the oven to 375 degrees. Line a baking sheet with parchment
In a large mixing bowl, combine the flours, sugar, baking powder and sea salt.
Whisk until completely incorporated. Add the butter and cut in with a pastry blender (or you can use two butter knives. Just kind of chop up the butter in the flour mixture). You should have various sized pieces. Some sandy spots in the flour, some pea sized butter chunks and some large butter chunks. Once that’s done toss in the dried blueberries. Make sure to actually toss it into the mixture for even distribution.
Gradually pour in the cream and GENTLY fold the ingredients until a soft dough forms and there are no extra bits of flour in the bottom of the bowl. You should still be able to see some lumps of butter in the dough. If the dough seems dry, add a little more milk. The dough should be moist and slightly sticky.
Gently pat the dough down into the bowl like you would a loaf of bread and lightly sprinkle with flour.
Using a large ice cream scoop, scoop mounds of dough onto the parchment lined baking sheet. Be sure to place them about an inch apart because they puff up a little during baking. Gently tap the tops of the biscones to slightly flatten. Brush the tops with the egg wash.
Place in the oven and bake for 20 to 25 minutes. Rotate the pan halfway through for even baking. The biscones should be lightly golden and baked fully. Serve warm or room temperature. They are best eaten the day they are made. The recipe should make around a dozen biscones.
I will be a little candid and tell you that (at least for me) they don’t all come out as beautifully as these. My NYC apartment has the smallest kitchen you’ve ever seen with the worst (and smallest) oven you have ever tried to bake in. New recipes always take a couple of tries to get the oven temp just right. I love our little apartment but it makes baking quite difficult at times. Plus… I need to get new ice cream scoops… mine are all old and tempermental.
They really come out very light and fluffy and are perfect with coffee or tea!!! Hope you try them and enjoy!!