What, you may be asking, are biscones? Oh, they’re just possibly my favorite thing to stick in the oven on a Sunday morning, ever. The word may look like a typo, but this baked treat is a tasty combination of a biscuit and a scone, and easier than either of them to prepare. They come from Back in the Day Bakery, the same book that I found this savory Sunday morning turnover.
I’ve made these biscones several times now, and each time after I finished mixing the dough, I didn’t expect them to turn out well. The process is so different than making scones or even the easiest biscuits. There’s no rolling, patting, or cutting out scraps of dough. Instead, everything is dumped into a bowl and combined with an electric mixer, scooped out with a cookie scoop, and baked into soft and tender pastries.
This cinnamon biscone is one of the listed variations from the book, and the only one I’ve made so far. The book lists several savory and sweet variations, and if you give one of them (or a variation of your own) a try, I think you’ll have a new Sunday morning favorite, too.
Cinnamon Chip Biscones with Cinnamon Glaze
Makes about 6 biscones
- ¾ cup unbleached all-purpose flour
- ¾ cup cake flour (not self-rising)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons cinnamon chips
- ¾ cup milk, any variety
- 1 large egg
- 2 tablespoons milk or cream
- Course sanding sugar, optional
- 1/3 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon, more to taste
- 2 tablespoons milk or cream, more as needed
- Preheat the oven to 375° and line a baking sheet with parchment paper. Prepare an egg wash by whisking the egg and 2 tablespoons milk in a small bowl. Set aside.
- In a large bowl of an electric mixer, briefly whisk both flours, sugar, baking powder, salt and cinnamon until combined. Add the butter and, using a few quick on/offs on slow speed, carefully mix without causing the flour to fly out. Once it starts to blend in, mix on slow speed continuously 1-2 minutes until you have large chunks of butter and sandy patches of flour. You can use the mixer a bit more, or use clean hands to pinch and rub the large chunks until you have various-sized pieces about the size of a pea and smaller. Fold in the cinnamon chips.
- Pour in most of the milk and gently mix on slow speed until the mixture starts to combine. Add the remaining milk and mix just until no bits of flour remain in the bottom of the bowl. Use a sturdy spoon or spatula to scrape the sides of the bowl and give it a final stir. The mixture will resemble a gooey mess and that is fine.
- Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Brush the tops of the biscones liberally with the egg wash. If you choose, sprinkle the tops with course sanding sugar.
- Bake for 15 to 18 minutes, rotating the baking sheets halfway through, until the biscones are golden and fully baked. Remove from the oven and let cool for 10 minutes.
- Meanwhile, in a small bowl, whisk the confectioners’ sugar with the vanilla and cinnamon. Gradually mix in the milk or cream and whisk until smooth and creamy. Drizzle over the biscones and serve immediately.
- Recipe adapted from Back in the Day Bakery.
- The recipe above has been halved from the original, so it can easily be doubled for 10-12 biscones.
- For high-altitude baking, decrease baking powder to 2 ½ teaspoons.