I have to be honest when I say the first time I tried scones; I was not a fan. They were dry and completely tasteless, in my opinion. I’m happy to say I have since developed a liking for them thanks to one of my grandmother’s recipes and the slight tweaking of others. Not to mention that these scones all have lemon added to them, which is as everyone knows my absolute favorite ingredient to bake with.
Scones and Lemon Fun Facts
- A lemon tree will live for at least fifty years, but if cared for properly, can live for over one-hundred years
- Scones are sometimes baked in a cake pan and cut into triangles
- Scones are widely popular in the UK
- Traditional scones are triangular, but may be made in other shapes such as circular and square
- The inner part of a lemon called the rind, is a form of pectin found in jams and marmalades
- Lemons are high in vitamin C and contain only 2.5 grams of sugar
Lemon Drizzle Scones
A great dessert or snack served with a cup of tea or coffee describes these lemon drizzle scones. Perfect to share with a friend or an office treat.
Ingredients
Scones
- ½ cup white sugar
- 2 tbsp lemon zest
- ¾ cup milk
- ¼ cup lemon juice
- ½ tsp vanilla
- 3 cups Bisquick
- ½ tsp baking soda
- ½ cup cold butter, cubed
- additional milk for brushing
Drizzle
- 1 cup powdered sugar
- 1 ½ tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to three hundred and fifty degrees.
- Line a baking sheet with parchment paper.
- In a small bowl, combine one-half cup of white sugar and two tablespoons of lemon zest.
- In a separate bowl, using an electric mixer, combine three quarter cups of milk, one-quarter cup of lemon juice, and one-half teaspoon of vanilla, and set aside.
- In a large mixing bowl, blend three cups of Bisquick and one-half teaspoon of baking soda.
- Pour the lemon and sugar mix into the Bisquick and mix on medium speed until well combined. Cut in the cubed cold butter with a pastry cutter.
- Using a mixing spoon, pour in the milk mixture and stir gently until combined, being careful not to over mix.
- Place the dough on a lightly Bisquick floured surface and gently knead.
- Roll the dough into the shape of a rectangle. Cut into six equal size squares.
- Slice each square into two triangles, and place each one onto the parchment lined baking sheet.
- Brush the dough with some additional milk. This will help to brown the scones during the baking process.
- Bake for approximately twenty minutes and prepare the drizzle.
- In a medium size mixing bowl, combine one cup of powdered sugar, one and a half tablespoons of lemon juice and one tablespoon of lemon zest. Mix until well combined.
- Drizzle over each completely cooled scone and enjoy!
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Lemon Blueberry Scone Cake
As kids, my brother and I would comb the ditch and woodland areas, looking for wild blueberries to bring home. Our mom loved to bake, and would use our tasty finds to bake muffins or a pie depending on how much we could pick. I have adopted my mom's love of baking and a lot of her recipes, and thought it would be fun to add lemon in with these blueberry scones.
Ingredients
Scones
- 3 cups Bisquick
- ½ cup white sugar
- ½ cup butter, cubed (cold)
- 1 cup heavy cream
- 2 large eggs
- 2 tbsp lemon zest
- 1 cup blueberries, fresh or frozen
- 1 egg, beaten for brushing the scone cake
Glaze
- 2 tbsp butter, melted
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice
Instructions
- Preheat the oven to three hundred and fifty degrees, and grease a cake pan.
- In a large bowl, blend three cups of Bisquick and one-half cup of white sugar together.
- Add one-half cup of cubed, cold butter, and mix using a pastry blender until the flour becomes crumbly. Fold in one cup of blueberries.
- In a separate bowl, using an electric mixer, beat one cup of heavy cream, two large eggs and two tablespoons of lemon zest.
- Mix the wet and dry ingredients together until combined. If the mixture seems to dry, add more cream, and if too wet, add more Bisquick.
- Place the dough-like mixture into the prepared cake pan and smooth out evenly.
- Brush the top with the beaten egg and bake for approximately twenty minutes, or until golden brown. Prepare the glaze.
- In a medium-size bowl, combine two tablespoons of melted butter, one cup of powdered sugar, one tablespoon of lemon zest, and three tablespoons of lemon juice. Mix until smooth.
- Drizzle the glaze over the top of the cooled scone cake and cut into triangles. Enjoy!
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Lemon Biscuit Scones
I enjoy these at breakfast. The tea biscuit shape makes them easy to cut open and spread a little butter and jam, and pair great with a cup of tea.
Ingredients
- 4 cups Bisquick
- ¼ cup white sugar
- 3 tbsp lemon zest
- ½ cup butter, cold (cubed)
- 2 eggs, beaten
- ⅔ cup buttermilk
- additional cream for brushing
Instructions
- Preheat the oven to three hundred and seventy-five degrees. Grease a baking sheet.
- Blend four cups of Bisquick and a one-quarter cup of white sugar together. Add three tablespoons of lemon zest.
- Cut in one-half cup of cold butter using a pastry cutter until mixture becomes crumbly.
- Add two beaten eggs and two-thirds of a cup of buttermilk, mixing until the mixture forms a dough. If the dough is too sticky, add a little Bisquick.
- Place the dough onto a lightly Bisquick floured surface and roll out to a thickness of one inch.
- Cut into rounds using a cookie or biscuit cutter and place on the prepared baking sheet. Place them one-half inch apart to prevent them from sticking together.
- Brush the tops of each biscuit with the additional cream and bake for ten to twelve minutes or until golden brown. Enjoy!
Tried this recipe?Let us know how it was!
Final Thought
If you’re not really sure whether you like scones, I would suggest trying one of these recipes. The Bisquick gives these scone recipes a much lighter composition compared to the traditional dense ones made with flour.
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