Skratch Recovery Biscones
Biscones are the ultimate combination of biscuits and scones, making them a perfect treat for any time of the day, whether you're on the go or sitting down for a snack. These tasty treats feature our Recovery Mix, providing carbs and fat to help your body recover from a hard effort. Forget cronuts, biscones offer a light and flaky texture with just the right amount of sweetness, making them a tastier and easier to digest option. Biscones can be enjoyed with a variety of toppings such as jam, cream, or even savory options like cheese, adding to their versatility as a snack or meal replacement.
Whether you're looking for a quick breakfast or a mid-day pick-me-up, or a post workout refuel biscones are the perfect choice to keep you going throughout the day. Their portable size and easy-to-carry packaging make them a convenient and delicious snack option for those on the move.
Yield: 6 biscuits
1 ½ cups All Purpose Flour
1/3 cup Sugar
1 ½ Tbsp Baking Powder1 tsp Kosher Salt
½ cup / 1 stick Unsalted Butter, cold and cubed
2/3 cup Heavy Cream, plus
1 Tbsp for topping biscuits
½ cup Cream Cheese, room temperature
2 Tbsp Skratch Recovery Mix Strawberries and Cream (or Horchata, or Chocolate)
1 cup Freeze Dried Strawberries
In a container shake together heavy cream and Skratch Recovery mix, until dissolved. Set aside.
In a food processor* add flour, sugar, baking powder and salt. Pulse to combine. Add cold cubed butter and pulse until sandy. Add freeze dried fruit and heavy cream/Recovery mix and buzz once more until a thickened crumbly dough forms. Pour out onto a floured surface and knead dough a bit to bring together into a solid mass.
This will be messy to start but dough will begin to take shape after a minute of work. Using a rolling pin, roll dough into a flat square about 6 inch by 6 inch and fold in half and then in half again, creating a small stacked square.
Roll dough flat into a square once more and spread ¾ of the cream cheese onto one half of the square. Fold cream cheese side over onto bare side, spread remaining cream cheese on to ¼ of the square. Fold over once more so you again have a small stacked square with layers of cream cheese. Roll out to 1 ½ inches thick and cut into 6 squares, around 2 inches by 2 inches.
Place biscuit cut outs on a sheet tray and refrigerate for 30 minutes. Brush with reserved heavy cream and bake at 350° for 12-14 minutes, until golden brown and crusty on top but the dough will give a bit when pressed.
*This can be done completely by hand. If you are not using a food process, just grate your very cold butter on a cheese grater before mixing with flour and rough chop the freeze dried strawberries, then proceed with the recipe as it’s written.
