For a wonderful substitute for lemon curd, try this recipe for pineapple curd. Use it as the filling or topping for a tart, or combine it with whipped cream to create a fruit dip!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon white sugar, or more to taste
- ½ teaspoon salt
- 6 tablespoons butter
- ¾ cup buttermilk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
- Turn dough onto a floured work surface and shape into a 1/2-inch thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
- Bake in the preheated oven until biscones are lightly browned, about 20 minutes.
- Whole wheat flour can be used in place of all-purpose flour.
- This recipe has unlimited possibilities; you can add spices such as cinnamon, nutmeg, and cloves. You can add 3/4 cup of any small or cut-up fruit or berry. You can add 3/4 cup of just about any chopped nut. You can add both nuts and fruit, chocolate chips, cinnamon chips — whatever you want!
- Replace butter with any desired fat, such as margarine, coconut oil, or a combination of fats.
- Buttermilk can be replaced with almond milk, cream, or any type of liquid.
- You can even leave sugar at 1 tablespoon and make biscones savory with garlic and herbs! Plus, you can sprinkle the tops of wedges with spices, sugar, or any combination — use your imagination!
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 475 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty treat to eat, but these 5 stars are mostly for the name. Use way more butter and honey to give it a definite taste for sure, and this recipe will become a 5 star.
pretty much not at all what I was hoping for, dry, crumbly, made it twice, second time added nuts and more butter and honey and cinnamon, made it much better. It has the flavor of plain pie crust without the additions
Because of footnotes about changing, I altered this for family preferences. I used equal amounts of gluten free and rice flours, honey instead of sugar, oil instead of butter and soy milk. These are wonderful! The cracked appearance is normal for gluten free breads (see photo). Thanks for the recipe and the suggestions of altering!