Lemon Blueberry Biscones
I bet you have never tried a pastry like these lemon blueberry biscones! This delicious combination of a biscuit and a scone is thick, fluffy, and so, so buttery. You are going to fall in love with biscones!
What is a biscone?
Biscones are all the best parts of biscuits and scones, combined. Yes, it’s like a biscuit and a scone had a beautiful baby.
They are super easy to throw together, making them the ideal easy breakfast or snack item!
I actually discovered biscones through my mom, who loves Jennifer Garner’s “Pretend Cooking Show” series. She made them in one of her videos and my mom wanted to try them out, so with the help of the lovely Jennifer Garner, we made them together!
They turned out so amazing- they were all gone in like, a day and a half! I just had to share this awesome creation with you all. So, this recipe is inspired by Jennifer Garner!
Ingredients for lemon blueberry biscones:
Here’s everything you’ll need in order to make these lemon blueberry biscones:
- All-purpose flour
- Cake flour
- Granulated sugar
- Salt
- Cold unsalted butter
- Buttermilk
- Lemon extract
- Lemon zest
- Blueberries (fresh or frozen)
TIP: if you don’t have buttermilk, make your own by adding one tablespoon of lemon juice or vinegar to every 1 cup of milk, and allowing it to sit for at least 5 minutes.
Let's bake biscones!
Okay, let’s lay out the basic steps on how to make these babies! Lemon blueberry biscones are SO easy to make, and come together in a snap! Here’s what you need to do:
STEP ONE: the prep
First, preheat your oven to 375°F and line two baking sheets with parchment paper.
STEP TWO: make the base
In a large mixing bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, and salt. Cut the butter into small cubes, and add it to the dry mixture. Then, using your hands, a pastry cutter, or two knives, work the butter into the flour mixture until there are small, pea sized pieces of butter. Now, add in the lemon zest and blueberries.
STEP THREE: bringing it all together
Now, gradually add in the buttermilk and lemon extract. Gently fold the mixture until there are no bits of flour left. Feel free to add more buttermilk as needed, if the dough seems dry- it should be moist and slightly sticky.
STEP FOUR: bake!
Finally, using a large cookie/ ice cream scoop (holds about 1/4 cup), scoop out mounds of dough onto prepared baking sheets, about 1 inch apart. Bake the biscones in the preheated oven for 20-25 minutes, rotating the sheets halfway through the baking time. The biscones should be very lightly golden brown on top. Remove them from the oven and allow to cool for 10 minutes
STEP FIVE: enjoy!
Lemon blueberry biscones are SO good when they are warm! You won’t be able to just have one!
You guys are going to want to make these amazing lemon blueberry biscones over and over again! So delicious and so, so easy, it’ll be your new go-to recipe for breakfast or an amazing homemade snack.
Love lemon and blueberry? Same! Try these recipes:
Lemon Blueberry Biscones
Biscones: the game-changing, delicious cross between a biscuit and a scone! A thick, buttery base meets bright lemon zest and juicy blueberries in these mouthwatering lemon blueberry biscones you just HAVE to try!
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1/4 cup granulated sugar
- 2 tbsp baking powder
- 1/4 tsp salt
- 1/2 lb unsalted butter (cold, cut into 1/2 inch cubes)
- Zest of 3 lemons
- 2 cups blueberries
- 2 teaspoons lemon extract
- 1 1/2 cups buttermilk (or more depending on dough texture)
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, and salt. Using your hands, a pastry cutter, or two knives, work the butter into the flour mixture until there are small, pea sized pieces of butter. Add in the lemon zest and blueberries.
- Gradually add in the buttermilk and lemon extract. Using a rubber spatula, gently fold the mixture until there are no bits of flour left. Feel free to add more buttermilk as needed if the dough seems dry- it should be moist and slightly sticky.
- Using a large cookie/ ice cream scoop (holds about 1/4 cup), scoop out mounds of dough onto prepared baking sheets, spacing out about 1 inch apart. Bake the biscones in the preheated oven for 20-25 minutes, rotating the sheets halfway through the baking time. The biscones should be very lightly golden brown on top. Remove them from the oven and allow to cool for 10 minutes.