strawberry biscones

Strawberry biscones are a hybrid creation. Yes, a cross between a biscuit and a scone! BISCONES! And, I assure you deeelish!

Fresh Strawberry Scones

Hybrids sometimes make the most beautiful new creations. Yes, a hybrid is an offspring of a cross-breeding. Cross pollination is creating a different genetic constitution.

Strawberry Scone Recipe

Mixtures. combining two or more ‘substances’ where the identities are preserved and there’s a new ‘mix’. on which the identities are retained and are mixed in the form of solutions, suspensions, and colloids.

Scones Strawberry

That’s what newness is all about. So, as I went to work this morning in my laborrrratorrreee, aka, my kitchen, I decided that I wanted to combine my love is biscuits with scones.

Biscuits with Strawberries

I wanted a little crunch on the outside but the velvety softness in places of the exterior of a good ol’ Southern biscuit. That’s what these strawberry biscones (bis{cuit} + {s}cones) are all about. Delighting in the ‘newness’ of age old favorites.

Biscuits and Strawberries

And, using my rustic natural look of food, no two of these biscones look exactly alike. Each has its own ‘dna’ of sorts making its look just unique and beautiful! Now, if you don’t have pearl sugar, then try buying sugar cubes and cracking them up into smaller pieces, but not pulverizing. 

Best Strawberry Scone Recipe

You can use regular sugar, too, but I like the happiness of weetle sparks of sugar! Here’s to newness in life and bursts of sweet eats xoxo ~peace~ ally

 

strawberry biscones

Yield: Makes about a dozen

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Ingredients

• Preheat oven to 350
• DRY INGREDIENTS
• 2 cups self-rising flour
• 4 tsp. baking powder
• ¼ tsp. sea salt
• 2/3 cups sugar, can substitute coconut sugar
• WET INGREDIENTS
• 2 eggs, beaten
• 1 Tbl. vanilla
• ¼ cup coconut oil
• 1 cup buttermilk
• 2 cups fresh strawberry pieces
• 3 Tbl. Salted butter, melted
• Dusting powdered sugar (optional)

Instructions

1. Combine in a large mixing bowl the flour, baking powder, salt and sugar and blend together. In another medium mixing bowl, combine the eggs, vanilla, oil and buttermilk and whisk together.
2. Mix the wet into the dry ingredients and blend well. The batter should be thick. Add the strawberries and fold in.
3. On a parchment paper lined cookie sheet, dollop about 12-15 equal sized mounds (some of the strawberries can be jutting out of the batter—that’s o.k.).
4. Bake in a preheated 350 oven about 20 minutes.
5. Remove and drizzle each with a little melted butter. (Dusting with powdered sugar is optional.)

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