They aren’t biscuits, they aren’t scones, they are the magically delish biscones! I have been bed-ridden all weekend with this ridiculous cold and am still quarantined in my house today. I had a little burst of energy this morning and a bit of an appetite. I really wanted a cinnamon scone from Starbucks, or a chocolate chunk scone, but wanted it fresh and warm … and organic. So, I decided to use my 15 minutes of energy to whip up a batch of my own. They were so tasty!
They had light crisp edges like a scone, but weren’t as dense. They weren’t as flaky as a biscuit, but had the perfect bisconey consistency on the inside. And I love that this recipe could perfectly handle the additions I made of pecans and chocolate chips.
They look like chocolate chip cookies going into the oven, but come out as perfect mini nuggets of biscone goodness!
cinnamon pecan chocolate chunk biscones!
makes 12 mini biscones
[adapted from this recipe]
1 c. all purpose baking flour
2 tbsp. cane sugar
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. baking soda
2 tbsp. vegetable shortening
1/4 cup dark chocolate mini chunks
1/4 cup chopped pecans
1/3 c. milk, I used So Delicious coconut milk nog … oh yes, I did
do it up!
Preheat oven to 425°F. Sift flour into large mixing bowl. Gently whisk in the sugar, cinnamon, salt and baking soda. Add shortening and blend with a pastry cutter or wooden spoon. Add the chocolate chunks and pecans.
Beat the egg in a small bowl, then whisk in the milk. Add this mixture to the dry ingredients and stir thoroughly until a soft dough forms.
Drop rounded tablespoons of dough onto ungreased baking sheet, leaving an inch between each dough ball. Bake for 13-15 minutes, or until edges are golden brown. Let sit for a couple minutes, then transfer to wire cooling rack. Serve warm and enjoy!