Biscones Food

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BISCONES



Biscones image

This is part biscuit, part scone, and all delicious! Brush with milk before baking, if desired.

Provided by Hazel1014

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 6

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar, or more to taste
½ teaspoon salt
6 tablespoons butter
¾ cup buttermilk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
  • Turn dough onto a floured work surface and shape into a 1/2-inch-thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
  • Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 27.2 g, Cholesterol 23.8 mg, Fat 9.1 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 475.2 mg, Sugar 2.8 g

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

BANANA SCONES



Banana Scones image

Make and share this Banana Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories     Scones

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
3 tablespoons butter, cold
4 tablespoons 2% low-fat milk (or light cream)
1/2 teaspoon vanilla extract
1/3 cup banana, diced (approx. half a medium banana)

Steps:

  • Preheat oven to 400°F Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
  • Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
  • Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
  • Bake at 400F for 17-20 minutes, until light gold.
  • Cool on wire rack or eat warm. These scones are best the day they are made.

BLUEBERRY SCONES



Blueberry Scones image

Make and share this Blueberry Scones recipe from Food.com.

Provided by Mimi Hiller

Categories     Scones

Time 1h17m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon lemon, zest of, grated
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Steps:

  • Adjust rack to center of oven, and heat to 400 degrees.
  • Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
  • Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
  • Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
  • Turn out onto a lightly floured surface, and knead a few times to mix well.
  • Pat dough into a 6-inch square about 1 1/4 inches thick.
  • Using a floured knife, cut into four 3-inch squares.
  • Cut squares in half on the diagonal to form eight triangles.
  • Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
  • Bake until golden brown, 20 to 22 minutes.
  • Transfer scones from baking sheet to wire racks to cool.

Nutrition Facts : Calories 277.3, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 377.8, Carbohydrate 33.4, Fiber 1.5, Sugar 7.6, Protein 5.3

SWEET TEA-BRINED FRIED CHICKEN ON A "BISCONE"



Sweet Tea-Brined Fried Chicken on a

Provided by Food Network

Categories     main-dish

Time P1DT1h5m

Yield 8 servings

Number Of Ingredients 30

1 quart cold water
2 gallon-size tea bags
1 cup sugar
1 lemon, quartered
1/3 cup kosher salt
6 chicken breasts, skinless and boneless
Oil, for deep-fryer
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon coarsely ground black pepper, optional
1 teaspoon House Seasoning, recipe follows
Buttermilk, for dredging
1 teaspoon hot sauce
1 egg
2 tablespoons milk
Pinch salt
3 cups all-purpose flour, plus 2 tablespoons to toss onto dough before baking
1/4 cup granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt *optional for savory scones
1 teaspoon coarsely ground black pepper
1/2 cup cold butter, cut in cubes
1 1/2 cups cold buttermilk
1/2 cup grated sharp white Cheddar
Egg wash
2 sticks softened butter
3 scallions, finely chopped
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • For the brine:
  • Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add the sugar; stir until dissolved. Add the lemons and kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours.
  • Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.
  • In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
  • Put the flour into a shallow bowl. Add the cornstarch, black pepper, if using, and House Seasoning. Add the buttermilk and the hot sauce to a second dish. Dredge the chicken in the buttermilk, and then the flour mixture. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve.
  • In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.
  • For the biscone:
  • Preheat the oven to 375 degrees F.
  • Add all the dry ingredients into a large bowl. Cut in the cold butter with a fork or pastry blender until the butter is the size of peas and some larger pieces. Gradually add in the cold buttermilk until it is just combined. Stir in the cheese. Do not overwork the dough.
  • In the same bowl, pat down dough and dust the top with the remaining 2 tablespoons of flour. Using an ice cream scooper, arrange scoops of the biscone mixture onto a baking sheet lined with parchment paper. Brush the tops with egg wash and bake, turning halfway through, until the tops are golden brown about 18 to 20 minutes.
  • For the butter:
  • In a small bowl add the butter and scallions. Using a hand-held electric mixer, combine until well incorporated.
  • To assemble:
  • Split the biscones in half and smear with scallion butter. Serve as a sandwich with the chicken breasts.
  • Mix ingredients together and store in an airtight container for up to 6 months.

BUTTERMILK SCONES



Buttermilk Scones image

Provided by Food Network

Categories     side-dish

Yield 16 scones

Number Of Ingredients 9

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Steps:

  • Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
  • Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Make and share this Cranberry Orange Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/2 cup dried cranberries
2 teaspoons grated orange rind
1/2 cup buttermilk
1 egg
1 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
  • Stir in cranberries and orange peel.
  • In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
  • On a floured board, knead gently a few times, but not too much.
  • Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
  • Bake at 400 degrees F.
  • for 15-25 minutes or until light golden.
  • Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
  • Separate scones and serve warm.

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