The cookbook gives you the option to make buttermilk biscones or add blueberries and whip up a lemon glaze. Blueberries and lemon please! There is probably half a gallon still in my freezer from picking earlier this month. It takes a couple of bites before your brain can process what you are eating. I had a hard time placing the yummy sweet taste. The recipe calls for cardamom but I opted to substitute with equal parts cinnamon and nutmeg. I think this may have been the sweet deliciousness. My dad liked these which is saying a lot because he is not big on some pastries...umm like scones.
Ingredients
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
Salt
1/4 teaspoon ground cardamom
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup fresh or frozen blueberries
1 1/2 cups buttermilk, plus more as needed
1 large egg
3/4 cup confectioners' sugar
Zest and juice of 1 lemon
1 1/2 cups cake flour (not self-rising)
1/4 cup granulated sugar
2 tablespoons baking powder
Salt
1/4 teaspoon ground cardamom
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup fresh or frozen blueberries
1 1/2 cups buttermilk, plus more as needed
1 large egg
3/4 cup confectioners' sugar
Zest and juice of 1 lemon
Directions
1. Preheat the oven to 375° and line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking powder, 3/4 teaspoon of the salt and cardamom until combined. Using a pastry cutter or two knives, work in the butter until you have various-size pieces ranging from sandy patches to pea-size chunks and some larger bits as well. Gently stir in the blueberries.
3. Gradually pour in the buttermilk and gently fold the mixture until there are no bits of flour remaining in the bottom of the bowl. If the dough seems dry, add a little more buttermilk until it is moist and slightly sticky.
4. Using your hands, gently pat down the dough until it resembles a loaf of bread. Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Lightly tap down the tops of the biscones with the scoop.
5. In a small bowl, lightly beat the egg with a pinch of salt. Brush the tops of the biscones liberally with the egg wash. Bake for 20 to 25 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.
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.
2. In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking powder, 3/4 teaspoon of the salt and cardamom until combined. Using a pastry cutter or two knives, work in the butter until you have various-size pieces ranging from sandy patches to pea-size chunks and some larger bits as well. Gently stir in the blueberries.
3. Gradually pour in the buttermilk and gently fold the mixture until there are no bits of flour remaining in the bottom of the bowl. If the dough seems dry, add a little more buttermilk until it is moist and slightly sticky.
4. Using your hands, gently pat down the dough until it resembles a loaf of bread. Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Lightly tap down the tops of the biscones with the scoop.
5. In a small bowl, lightly beat the egg with a pinch of salt. Brush the tops of the biscones liberally with the egg wash. Bake for 20 to 25 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.
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.
