55min run (5.7miles)
55min swim (2500yrds)
It was a fun run this morning. We haven't seen each other much this summer so we had a great time catching up.
We might have goofed around a bit too. There possibly was a few cheers preformed.....GOOOOO US! And maybe we made a few human tunnels to run under but we sure had a good time. Sometimes that is just what ya need. A little sweat, a little conversation and a lot of laughs.
Aaaand Biscones.
Trust me.
You NEED them.
The are a little like a biscuit and a little like a scone and a lot like heaven.
Buttery, flaky, slightly sweet biscones.
I might have to make them again tonight and every night for the rest of my life.
Make them and see for yourself.
Welcome to biscone heaven, please pass the jam.
Buttermilk Biscones
from Back in the Bakery cookbook
Makes 10-12
1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour (not self-rising)
1/4 cup granulated sugar
2 tablespoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon ground cardamom
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dried fruit, such as sour cherries or currant (
I omitted)
1 1/2 cups buttermilk, plus more as needed
1 large egg, beaten for egg wash
1/4 sanding sugar for sprinkling (I used regular)
1. Preheat the oven to 375° and line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk the all-purpose flour with the cake flour, granulated sugar, baking powder, 3/4 teaspoon of the salt and cardamom until combined. Using a pastry cutter or two knives, work in the butter until you have various-size pieces ranging from sandy patches to pea-size chunks and some larger bits as well. Add dried fruit, if using.
3. Gradually pour in the buttermilk and gently fold the mixture until you have a soft dough and there are no bits of flour remaining in the bottom of the bowl. You will see bits of butter in the dough, that's good. It will give you a light and flaky biscone. If the dough seems dry, add a little more buttermilk until it is moist and slightly sticky.
4. Using your hands, gently pat down the dough right in the bowl until it resembles a loaf of bread. Dust the top of dough very lightly with flour. Using a large ice-cream scoop, scoop mounds of the dough onto the prepared baking sheets, arranging them about 1 inch apart. Lightly tap down the tops of the biscones.
5. In a small bowl, lightly beat the egg with a pinch of salt. Brush the tops of the biscones liberally with the egg wash. Sprinkle with sugar. Bake for 20 to 25 minutes, rotating the baking sheets halfway through, until the biscones are lightly golden and fully baked. Serve warm or at room temperature.
-To make them savory omit the sugar and fruit. After cutting in the butter add 10 slices of applewood-smoked bacon, cooked and roughly chopped, and 1 1/2 cups shredded extra-sharp cheddar. You know those are next on my list.
Enjoy!
