Tuesday, July 30, 2013


Last fall during a trip to Savannah, GA I checked out Back in the Day bakery. I learned about this bakery and one of owners, Cheryl Day, while watching a couple of episodes of Paula Deen on the food network. Before leaving I read up on the bakery and knew I had to go. My mom and I loved it! The cupcakes were to die for and the bakery had this adorable vintage motif. Of course we bought the cookbook! Mom has made the old fashioned cupcakes a few times. In an effort to bake with blueberries I decided to try out the biscones. At first I was not quite sure what a biscone is but I know I like biscuits and scones so why not combine them???

It is a one bowl recipe that could not be easier. Then you just scoop them on a baking sheet lined with parchment paper - no rolling - no shaping!!! I baked them for 23 minutes which was too long because some of the bottoms browned. When I checked them though at 20 minutes they still looked gooey. Nope, apparently that is  the texture because they looked the same 3 minutes later.  Not quite golden brown like the recipe says but fully baked. Baking times will vary so word to the wise do not expect the biscones to be as dry as a biscuit nor a scone.

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.


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


1/4 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. 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.

Put some SOUTH in your mouth y'all!!!!!!

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