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..