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Orange-Glazed Biscones


Orange-Glazed Biscones

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.

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Calories Per Serving


  • 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 Tablespoons 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)


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.