Name: Walnut Wheat Biscones
Yield: Makes 12 biscones
Cuisine: United States
Ingredients: ½ pound (2 sticks) cold unsalted butter, cut into ½-inch cubes; ¾ cup whole wheat flour; 2¼ cups unbleached (all-purpose) flour; 1 tablespoon sorghum or maple syrup; ¾ cup confectioners’ sugar; 1 teaspoon pure vanilla extract; 1 tablespoon whole milk; 2 tablespoons baking powder, preferably aluminum-free; 1 cup walnuts, toasted and chopped; ¼ cup whole milk for brushing; 2 cups buttermilk, or more as needed; ¼ teaspoon ground cinnamon; ¼ cup packed light brown sugar; ¾ teaspoon fine sea salt

Preparation info

Makes
12
biscones

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

The biscone, a cross between a biscuit and a scone, is a trademark at the bakery. Our revolutionary one-bowl, no-roll technique is a time-saver, and it also results in a tender pastry. This version adds whole wheat flour to the mix to make it a little healthier and give it a nuttier flavor. With brown sugar, walnuts, and a sorghum glaze, the biscone takes on a warm caramely flavor that is great for breakfast in the cooler months. I have included several variations, but I bet you will come u