For the last few weeks we have been doing a lot of juicing at my house. I decided I wasn’t such a fan of strawberries in the juice recipes, so I had a couple pints of strawberries hanging out in the fridge. I woke up on Saturday morning with the urge to use them, because they were on the brink of going bad, and I hate wasting food. So I decided to make some strawberry scones, which I thought was a great idea…until I was in the middle of making them, and realized I added way too much heavy cream. I was about to toss them because I figured they would be nasty, but I just rolled with it because hey, I hate wasting food. I dubbed these ‘biscones’, because they seemed to be a hybrid of a scone and a biscuit. I was thinking I was totally awesome and I invented this new cool ‘biscone’…but then I googled the term and it turns out I didn’t make it up. Oh well, still awesome. I topped these bad boys with an orange glaze and called it a day. They are delicious, and so much less fussy than making scones or biscuits! You can’t mess these up, which is totally awesome when you a terrible baker, like me. Add these Strawberry Biscones with Sweet Orange Glaze to your weekend menu, because I swear, sitting down with one of these bad boys and a delicious hot cup of coffee will be the highlight of your weekend.
I actually think you should serve these to guests, because when you tell them it’s a biscone, I bet they will think you invented it and how awesome is that? Genius.
If you aren’t a big fan of strawberries, you could really use any berry in this recipe and they would be fabulous. Trust me, you will love them!
- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
- 1 TBS baking powder
- 1 TBS grated orange zest
- 1 stick frozen butter grated
- 1 large egg lightly beaten
- ¾ cup heavy cream
- 1 cup diced strawberries
- 1 egg beaten (for egg wash)
- ½ cup powdered sugar for glaze
- 1 TBS freshly squeezed orange juice for glaze
1. Preheat the oven to 400 degrees F.
2. In the bowl of a stand mixer, using the paddle attachment; mix flour, sugar, baking powder, salt and orange zest. Add grated butter slowly and mix at the lowest speed.
3. Combine the egg and heavy cream in a small bowl, then slowly pour into the flour and butter mixture continuing to mix on the lowest speed. Mix until just blended. The dough will be lumpy but wet seeming.
4. Add the strawberries to the dough, and mix on low speed until just blended.
5. Line a baking sheet with parchment paper or a silpat. Using a ¼ measuring up, scoop up dough and drop onto baking sheet. Place 1-2 inches apart.
6. Brush the tops of the biscones with egg wash. Place in oven and bake for 20-22 minutes or until browned on the top.
7. In a small bowl whisk powdered sugar and orange juice. Drizzle over biscones and serve.
Feel free to try different berries in this recipe.
Baking these on a silpat is key here - they get evenly baked and don't stick to the pan! Win win!
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