Adapted from The Girl and the Fig Cookbook
Yields 8-12 biscones depending on the size of your cookie cutter
-2 cups flour
-¼ cup granulated sugar
-4 teaspoons baking powder
-Zest of 1 orange, grated
-Pinch of cinnamon
-2 egg yolks, hard-boiled and mashed wth a fork
-6 tablespoons unslated butter, chilled and cut into 1-inch cubes
-¾ cup heavy cream
-¼ cup rolled oats
-1/2 cup frozen blueberries
-¼ cup rolled oats, toasted
-1 tablespoon light brown sugar
-? teaspoon cinnamon
Preheat the oven to 350 degrees F.
To make the biscones, in a food processor mix the flour, sugar, and baking pwoder. Add the orange zest, cinnamon, and egg yolks. Pulse three times. Add the butter and pulse until it breaks up in the mixture. Add 6 tablesoons of the cream in three additions, pulsing between each addition. Turn the dough out onto a floured surface, pour the oats and blueberries evenly over the dough, and knead until the dough just comes together. Do not overwork it. Roll out the dough to a 1-inch thickness and cut out rounds using a 2- to 3-inch cookie cutter. Place the dough rounds on a parchment-lined baking sheet.
To prepare the biscone topping, palce the toasted oats in a food processor with the brown sugar and cinnamon. Process until the oats are one-quarter of their original size. Brush the dough rounds with the remaining 2 tablespoons cream and sprinkle with the oat and sugar mixture. Bake for 50 minutes. Remove from the oven and let cool slightly on a rack before serving warm.