1.17.2013

Buttermilk Biscones


 

As I sit here staring at my computer screen, my mind has drawn a complete blank..
I had a funny story about a friend of mine that I met back in college, he’s from Scotland and was studying "abroad" (that seemed so weird to me at the time).. He told me how he "fancied" my accent... I told him that I was enchanted by his.. but this is not a love story so I won't get into that.. We went to breakfast once, I ordered a couple of buttermilk biscuits… I don’t remember how the conversation went.. 
Hence the mind being blank situation.





But he went on to tell me about scones and how what we were actually eating were "indeed" scones and biscuits are more like cookies.. and the whole time he went on and on I could only look at him and laugh trying to picture for one my grandmother saying the word "scone" the way he did with his heavy brogue..and for two just how serious he was about the whole thing.. In the end, I told him.. I don’t know what the history behind a scone is but if you put some jam on that biscuit sitting in front of you… it will probably be the best thing you've ever tasted..
We’re still friends to this day and often meet for brunch.. he always orders biscuits and for Christmas I make him scones..  



A few years back I was living in Savannah and while at lunch I shared this story with one of my co-workers... she laughed and told me about a place that would solve my biscuit vs.scone issues..
“Back in the Day Bakery”    
And sure enough they did..with their soft and pillowy Buttermilk Biscones.. and Cinnamon Biscones and Cherry Biscones.. and their pecan pie and pimento & pig panini but I don’t want to get off track..






 If you’re ever in Savannah take a trip down to Bull Street and get your biscone fix.. I promise you it will change your life and perhaps your waistline.. But that’s ok because leggings are in style and their waistbands are elastic..
In the meantime… to hold you over until you can make the trip, how about I make some for you….






 Buttermilk Biscones

Recipe adapted from Back In The Day Bakery Cookbook



You Might Need These:

1 ½ cup all-purpose flour
1 ½ cup cake flour (not self-rising)
¼ cup granulated sugar
2 tablespoons baking powder
¼ teaspoon ground cardamom
2 sticks cold unsalted butter, cut into cubes
1 ½ cup buttermilk
1 egg beaten for egg wash
¼ cup demerara or turbinado   

Preheat oven to 375
In a large bowl, combine the flours, sugar, baking powder, salt, and cardamom. Whisk until completely incorporated. Cut butter into flour mixture using a pastry blended (or fork).
Gradually pour in buttermilk and gently mix the ingredients until the dough is soft and there are no bits of flour in the bottom of the bowl. You will see lumps of butter in the dough; this is good…it will make your biscones light and flaky. Dough will be slightly sticky.
Using your hand gently pat down the dough and dust lightly with flour. With a large ice scoop, scoop mounds of dough into prepared baking sheet, arranging them about 1 inch apart so the biscones will have room to rise.
Brush the tops of each biscone with egg wash and sprinkle with demerara or turbinado  sugar.
Bake for 20 -25 minutes, rotating pan halfway through to ensure even baking.. Until the biscones are lightly golden. Serve warm..




4 comments :

  1. I would give anything to have a pile of these in front of me right now. Total comfort food.

    ReplyDelete
  2. Thank you for finding me today and commenting! And wow, your storytelling & photography are amazing. I have the Back in the Day book and what's funny is earlier this week I had some extra buttermilk and serached high and low for a b'milk biscuit recipe but got sidetracked and made a quickbread with it. Now I must make these! And can't believe you've actually eaten there. WOW!

    ReplyDelete
    Replies
    1. Thank you Averie.. I just love your blog!!!! So glad you stopped by.

      Delete

Thank you so much for your comments... I read each one with a kool-aid smile..