The trick is to smoke the meat and not make the meat smoke

SCONE PAN BISCUITS

  Date: December 05, 2015
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I was looking to make something a bit rustic to go with the Hash I was making this day and these fit the bill nicely. They were simple to make with a limited amount of ingredients and no rise time required. The other interesting thing was the rolls used a scone pan and the recipe used elements from King Arthur Flour’s roll and scone recipes. After the batter was placed in the scone pan, it was out to the Egg for 20 minutes of baking at 450 degrees. When they were done, the hot scones were brushed with melted butter and then turned out to cool. These biscuits/scones were excellent. They combined the crispy texture of scones, while being very moist with a rich butter flavor. I will definitely make these again if I am looking for something quick and good to go with soups, stews or something like the hash.
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Recipe Source:
Alt image
King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  TWO RECIPES FOR YOUR SCONE PAN
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BBG-Cyber Q WiFi Pit Controller
  • Nordicware Scone Pan
  • Ranch-T Lump Charcoal