CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
Riddle me this: what's a biscone? Well, according to Gina Fugazzi of Centennial, Colorado, they're the tasty meeting place of biscuit and scone. This recipe starts with biscuits from a tube, which are sweetened up with some honey, fruit, butter, and flavoring to make a delightful breakfast bite.
Good luck at the Bake-Off, Gina!
- Prep Time: 20 Min
- Total Time: 55 Min
- Makes: 8 biscones
- 1 can Pillsbury Grands! Flaky Layers refrigerated honey butter biscuits (8 biscuits)
- 1/4 cup chopped dried apricots
- 1/4 cup sweetened dried cranberries
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1/4 teaspoon Orange Extract
- 1 medium orange (1/4 teaspoon grated peel and 2 to 3 tablespoons juice)
- Heat oven to 350°F. Separate dough into 8 biscuits on work surface; sprinkle with apricots and cranberries. Gather biscuits and fruit into a ball. Knead lightly 8 to 12 times until fruit is incorporated (do not overmix).
- Press into 10-inch round. With sharp knife, cut into 8 wedges. Place wedges 2 inches apart on ungreased cookie sheet. Lightly brush tops of wedges with 1 tablespoon of the melted butter.
- Bake 15 to 20 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
- In small bowl, mix powdered sugar, orange extract, orange peel, orange juice and remaining 1 tablespoon melted butter with whisk until smooth and thin enough to drizzle. Drizzle glaze over biscones. Store covered.