The heavenly scent from these blueberry Biscones is incredible. The Biscone is a cross between the classic southern buttermilk biscuit and a buttery blueberry scone. The name and inspiration originated at the Back In The Day Bakery in Savannah, Ga run by the self-taught baking geniuses Cheryl and Griffith Day. Cheryl and Griffith were semi-finalists for the 2015 James Beard Foundation Award for Outstanding Baker. We may not all be James Beard semi-finalists, but we can follow the Day’s guidance for these special treats.
We live in the South where freshly made biscuits are readily available. Big fluffy blueberry scones may not be great for the waistline but they sure are good for the taste buds! Cheryl and Griffith have made the chore of making homemade biscuits and scones much easier with their one bowl, no roll method. This technique requires a lot less effort than typical pastry baking. It’s a lot like drop biscuits and the method works wonders on these blueberry biscones.
You can use fresh or frozen blueberries. If using frozen berries there are a few tricks that will help you keep the blueberry scone / biscuit from becoming a bluish green color. Take the frozen blueberries straight from the freezer, rinse a few times under cold water then dry between paper towels. This will give you a perfectly golden muffin and keep the blue color where it belongs…in the berries, not in the muffin mix. An extra tip to keep the blueberries from sinking in the batter is to scatter a little flour over the berries so that they are lightly covered, this keeps the berries dispersed in the blueberry Biscone mixture well.
With a pastry that tastes this good, we at On The Go Bites will continue to add Biscone recipes as we create them, from savory to sweet. Since blueberry is such a great addition to pastry treats we thought that the Blueberry Biscone was a great recipe to start with. Thanks Cheryl and Griffith Day for starting a Biscone revolution.
- 1 1/2 Cups Unbleached All-Purpose Flour
- 1 1/2 Cups Cake Flour Not Self-Rising
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Baking Powder
- 1 Pinch Kosher Salt
- 1/2 Pound Unsalted Butter Cold and cut into 1/2" pieces
- 1/2 Cup Blueberries Fresh or Frozen
- 1 1/2 Cups Buttermilk
- 1 Large Egg
- 3/4 Cup Confectioner's Sugar
Preheat oven to 375 degrees and line two baking sheets with parchment paper.
In a large bowl, whisk the two flours together along with the granulated sugar, baking powder and 3/4 teaspoon salt until combined. Cut in the 1/2" pieces of butter into the flour mixture using a pastry cutter or two knives. If using the two knives, cut across the pieces of butter in opposite directions until it resembles a coarse meal, about pea size chunks. Gently stir in the blueberries.
Slowly pour in the buttermilk, gently folding the mixture until there are no more bits of flour remaining in the bottom of the bowl. You want the dough to be moist and slightly sticky, if the dough is dry then add more buttermilk, a couple of tablespoons at a time. Just don't overdo it or you will have a gloppy mess!
Using your hands, gently pat down the dough until it resembles a loaf of bread. Using a large spoon, or even better a large ice scream scoop, scoop mounds of dough onto the parchment lined baking sheets, placing the Biscones about an inch apart. Lightly tap down the tops of the Biscones with the scoop.
Now to add the golden touch, lightly beat an egg with a pinch of salt. Brush the tops of the Biscones liberally with the egg wash. Bake for 20 to 25 minutes, rotting 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.
Sprinkle the confectioners' sugar over the Biscones and serve immediately.
Cheryl and Griffith Days original recipe calls for 1/4 teaspoon cardamom to be added to the flour mixture. Cardamom has a strong taste and is not typically in the average cooks pantry so I chose to leave it out. For a more sophisticated taste finish they also blended the confectioners sugar with the zest and juice of one lemon and then drizzled that lemony sweetness over the Biscones. Feel free to add this step.