This is part biscuit, part scone, and all delicious! Brush with milk before baking, if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
Turn dough onto a floured work surface and shape into a 1/2-inch-thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
Bake in the preheated oven until biscones are lightly browned, about 20 minutes.
Per Serving: 207 calories; protein 4.1g; carbohydrates 27.2g; fat 9.1g; cholesterol 23.8mg; sodium 475.2mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.