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.
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….
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..