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Lemon Biscuit Scones

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.
3 from 5 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 people

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!
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