Orange-Glazed Biscones

Name: Orange-Glazed Biscones
Ingredients: 1 can refrigerated honey butter biscuits (8 biscuits), such as pillsbury™ grands!™ flaky layers; ¼ cup chopped dried apricots; ¼ cup sweetened dried cranberries; 2 tablespoon butter, melted; 1 cup powdered sugar; ¼ teaspoon pure orange extract, such as watkins™; 1 medium orange (¼ teaspoon grated peel and 2 to 3 tablespoons juice)

Pillsbury Bake-Off® Contest|Sept. 18, 2014 12:12 pm EST

3.3 (3 ratings)

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Biscuits? Scones? Change the shape of biscuits into sweet scones and call them biscones! This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com. Click Here to See More Breakfast Recipes

Servings

8

Ingredients

1 can refrigerated honey butter biscuits (8 biscuits), such as pillsbury™ grands!™ flaky layers
¼ cup chopped dried apricots
¼ cup sweetened dried cranberries
2 tablespoon butter, melted
1 cup powdered sugar
¼ teaspoon pure orange extract, such as watkins™
1 medium orange (¼ teaspoon grated peel and 2 to 3 tablespoons juice)

Directions

Preheat the oven to 350 degrees F. Separate the dough into 8 biscuits on a work surface; sprinkle with the apricots and cranberries. Gather the biscuits and fruit into a ball. Knead lightly until fruit is incorporated, 8 to 12 times (do not over-mix).
Press into a 10-inch round baking pan. With a sharp knife, cut the dough into 8 wedges. Place the wedges 2 inches apart on an ungreased cookie sheet. Lightly brush the tops of the wedges with 1 tablespoon of the melted butter.
Bake until golden brown, 15 to 20 minutes. Remove from the pan to a cooling rack. Cool 15 minutes.
In a small bowl, mix the powdered sugar, orange extract, orange peel, orange juice, and the remaining 1 tablespoon melted butter with a whisk until smooth and thin enough to drizzle. Drizzle the glaze over the biscones. Store covered.