strawberry biscones

strawberry biscones

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. 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. 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.

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. 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. 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

strawberry biscones

strawberry biscones

Yield: Makes about a dozen


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


  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.). Bake in a preheated 350 oven about 20 minutes.
  4. Remove and drizzle each with a little melted butter. (Dusting with powdered sugar is optional.)

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

strawberry biscones

Similar Posts


  1. Paula Labbe says:

    They look scrumptious

    1. Thank you, sweetness…I’m telling you, you’ll have happy bisconeeees flitting around your house! xo ~ally

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.