What happens when you imagine a flaky orange cookie, set about making it and end up with a combination of biscuit and scone ? You name it bis-scone 🤷🏻♀️
Nonetheless the end product was extremely delicious! I immediately made notes and decided to share it. It also proves that accidents can sometimes be serendipitous. This time I got lucky and the biscones were gone in a few days. We ate them for breakfast daily ….. several of them too !!
Started off with regular flour and baking soda combination. Added a handful of slivered almonds. Next for the wet ingredients, started off with some softened butter. Keep in mind I typically use butter only for my very special LAAA LAAA Chocolate chip cookies. Since I was dreaming of a flaky cookie, I indulged and decided to add butter. Then I added my usual sweetener – maple syrup. Now comes the key ingredient which was the whole reason to start on this baking adventure – mango orange puree. I wanted to use this and make an orange cookie. So added in a cup of the paste to the wet ingredients. Then combined the wet and dry, made small balls and baked. It spread out into gorgeous fluffy beauties. Added a sprinkling of orange extract and the whole house smelled very citrusy ….try this in Spring season and keep the windows open … bake this while hearing the birds chirp… enjoy the orange smell wafting through the crisp air.
Although these biscones were absolutely scrumptious and I will be making more batches soon, I am sure I will hit upon the correct combination for flaky orange cookies and will be posting that very soon!
Meanwhile, do enjoy the lovely and very flavorful biscones 🙂
Orange Almond biscones recipe
Ingredients –
Dry Ingredients –
- Whole Wheat flour 1 cup
- Slivered almonds 1/2 cup
- Baking Soda 1/2 tsp
- Salt (a pinch)
Wet Ingredients –
- Butter cut into small cubes and thawed to room temperature ½ stick
- Maple syrup ½ cup
- Orange extract ½ tsp

Procedure –
- Mix all the dry ingredients and keep aside
- Mix the butter with the maple syrup and cream well, it will become lightly frothy, add orange extract
- Add the dry mixture to wet and combine well
- Take a cookie sheet and line with parchment paper
- Make small balls and place on the cookie sheet
- Bake at 350 degrees for 12 minutes
- Turn off oven and let sit for 3-5 minutes until bottom of bis-scones are lightly browned
Serve warm. Can be kept on kitchen countertop for 3 days or stored in refrigerator for up to a week.

Orange Almond biscones recipe card
Orange Almond biscones recipe card
Fluffy biscuit and scone combination - biscones with sweet orange flavor
Ingredients
Dry Ingredients -
Whole Wheat flour 1 cup
Slivered almonds 1/2 cup
Baking Soda 1/2 tsp
Salt (a pinch)
Wet Ingredients -
Butter cut into small cubes ½ stick
(thawed to room temp.)
Maple syrup ½ cup
Orange extract ½ tsp
Procedure-
Serve warm. Can be kept on kitchen countertop for 3 days or stored in refrigerator for up to a week.