Jennifer Garner Loves to Make This Easy Breakfast Recipe That Combines Two of Our Favorite Foods

Biscones are about to become your new go-to brunch bread.

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Jennifer Garner in a cozy red-and-black plaid nightgown smiling with a mug of coffee while scooping flour into a bowl is the energy we all need after a challenging start to 2021, don't you think?

In the latest episode of her Ina Garten-approved #PretendCookingShow, the actor/mom/philanthropist/surprisingly talented culinarian walks us through how to make biscones.

"Biscuit scones," she clarifies. "It's smart!"

"I love a good restaurant cookbook," Garner says, pointing fans to one of her long-time favorites: The Back in the Day Bakery Cookbook ($21.49, Amazon). She added in the caption for her Instagram video that, "my kids have been making @backinthedaybakery buttermilk biscones with me since they were peanuts—add some chocolate chips and you've got yourself a party!"

Garner is in good company with her fandom of Savannah, Georgia-based Back in the Day Bakery. This year, it was named one of the 100 best bakeries in America by our sister publication, Food & Wine. From scrolling through their mouthwatering Instagram feed, we can definitely understand why (and may or may not have already clicked over to their Goldbelly site to order a shipment from the bakery know, to make sure our homemade version's quality is up to snuff!).

Owner Cheryl Day recently shared this tempting photo that was all the confirmation we needed to follow Garner's lead and whip up this unique homemade bread recipe for brunch tomorrow morning.

Garner starts her demo by mixing all-purpose flour, cake flour, sugar, baking powder, salt and cinnamon—which she used in place of cardamom since she didn't have the latter in her spice drawer.

Next up is the fat: "For biscuits you start with cold butter. For scones you start with cold butter," Garner explains while slicing up two sticks of unsalted butter into half-inch cubes. "So for biscones, cold butter!"

Then using a pastry-cutter, two knives or your hands, mash the butter into the flour mixture until you reach pea-sized clumps. Pour in some buttermilk, gently fold until evenly combined and toss in any mix-ins now, if desired. (Garner opted for a half-cup of chocolate chips, and also recommended fresh or frozen blueberries. We say, "all of the above, please!")

Use a cookie or ice cream scoop (which just so happens to be one of Ina's top five kitchen tools, BTW) to add even portions of the dough to a Silpat-lined baking sheet ($25, Amazon). Bake for 20 to 25 minutes, allow to cool for 10, then devour.

"As Tabitha Brown says, 'get into it. Get into it honey!'" Garner laughs, as she takes her first trial bite and gives the biscones a review of "chef's kiss."

You can find the complete recipe and watch Garner's hilarious how-to on Instagram.

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