Cinnamon Biscones with Vanilla Glaze

All four versions I tried of these biscones were delicious, but this CINNAMON version was my absolute FAVORITE one.  Hello . . . it has glaze on top!  Cinnamon chips are one of the best things I have ever discovered.  Luckily, I stocked up on a few bags while they were available in stores (during the Fall season).  If you can't find them in the store, you can purchase them online.  

Like I said in my Buttermilk Biscones post, these are a cross between a flaky biscuit with the rich buttery flavor of a scone.  Since no rolling is required, they are super easy to make.

If I could eat one or two of these for breakfast each morning, I would be the happiest girl EVER.  Too bad, I need to save these for special occasions thanks to all that butter.

Drop dough onto a baking sheet using a 1/4 cup ice cream scoop.

If you did not mix the cinnamon chips into the batter, press into dough balls.  Brush tops with egg wash.  Bake and enjoy.

Cinnamon Biscones with Vanilla Glaze

adapted from: The Back in the Day Bakery
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 1/2 c. cake flour

1/4 c. sugar

2 Tbl. baking powder

3/4 tsp. salt

2 sticks unsalted butter, cold

   cut into 1/2-inch cubes

1/2 c. cinnamon chips

1 1/2 c. buttermilk, or as needed (or whole milk)

1 beaten egg, for egg wash

Vanilla Glaze
3/4 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large mixing bowl, combine the flours, sugar, baking powder and salt and whisk until completely incorporated.  Add the butter and working quickly, cut it in with a pastry cutter.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks and some large bits as well.  Add the cinnamon chips and toss to distribute evenly. 

Gradually pour in the buttermilk (or whole milk) and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscones.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.  Do not over work the dough.  

Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread.  Dust the top of the dough very lightly with flour.  Using a large, 1/4 cup ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1-inch apart. 

Brush the tops liberally with the beaten egg.  Bake for 20-25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked.  Serve warm or at room temperature.  These are best eaten the day they are made.  Yield: 12-14 biscones. 

For the vanilla glaze: Whisk together all ingredients until smooth.  Drizzle over slightly cooled biscones.

Jenn's Notes: These things are so darn good.  Despite the long instructions, they are so easy to make.  Since I tried four different versions, I couldn't stir the cinnamon chips into the batter.  Instead, I pressed cinnamon chips into the outside of the dough before baking.  I baked mine for 25 minutes.