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While we'd love to start our weekends with a batch of scratch-baked scones, we aren't often inspired to mix, roll, slice and bake a proper dough on a sleepy Saturday morning. Fortunately, these brilliant biscones from Savannah's Back in the Day Bakery require much less effort. In their new cookbook, owners Cheryl and Griffith Day share their one-bowl, no-roll technique for a pastry that combines the fluffy, tender crumb of a classic buttermilk biscuit with the rich buttery flavor of an English scone. With variations that lean savory and sweet--like this blueberry-studded version--we're set for many weekends to come.
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