Ingredients and Weight:
- All-purpose flour: 450g
- Baking powder: 2 tsp
- Baking soda: 1 tsp
- Salt: 1 tsp
- Butter (cold and cut into small cubes): 115g
- Buttermilk: 360ml
- Eggs: 2 large
- Optional toppings: chocolate chips, dried fruit, nuts (to taste)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Use your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs.
- Add the buttermilk and eggs to the bowl and stir until just combined. Do not overmix.
- Fold in any desired toppings.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds.
- Divide the dough into 8 equal pieces and shape into circles or triangles.
- Place the scones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Nutritional Information:
Per scone (without toppings):
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Flaky, buttery, and slightly crumbly interior
- Crisp and slightly browned exterior
- Customizable with a variety of toppings
- Perfect for breakfast, brunch, or afternoon tea
User Comments:
- "These biscones were so easy to make and turned out absolutely perfect. They were the hit of our brunch party." - Amy
- "I love how customizable these are. I added some dried cranberries and walnuts, and they were delicious." - Sarah
- "I've tried many biscone recipes, but this one is by far the best. They are flaky and flavorful, and my whole family loves them." - John
Special Precautions and Tips:
- Do not overmix the dough, as this will result in tough scones.
- If the dough is too dry, add a little more buttermilk. If it is too wet, add a little more flour.
- For a vegan version, use plant-based milk and butter.
- Serve the scones warm with your favorite toppings, such as jam, butter, or honey.
