Cranberry Orange Bisconie Recipe (Best Mini Scones)
A revamp of the discontinued Coscto favorite, bursting with fresh cranberries
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup buttermilk
- 3/4 cup cranberries halved
- 1/3 cup sugar
- 11 Tbsp. cold unsalted butter divided
- 1 1/2 tsp. baking powder
- 1 tsp salt
- 1 tsp. orange zest
- 1/2 tsp. baking soda
- turbinado sugar for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Slice the fresh cranberries in half. Set aside.
- Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk until combined.
- Cut 9 Tbsp. of the cold butter into cubes. Work the butter into the dry mixture using a pastry blender, food processor or your hands.
- Pour in the buttermilk, halved cranberries and orange zest. Mix to combine.
- On a floured surface, work the bisconie dough together with your hands until a soft dough forms. Roll the dough out to a thickness of 1 inch. Cut 3-inch circles in the dough, using a biscuit cutter or a glass. Reroll the scraps and repeat as necessary.
- Transfer the bisconies to a parchment lined baking sheet.
- Melt the remaining 2 Tbsp. of butter in a small bowl that is microwave safe. Brush the bisconies with the melted butter. Sprinkle with turbinado sugar. Bake in the preheated oven for 30-35 minutes.
- Cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
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