Large-Batch Lemon Biscuits/Scones

Large-Batch Lemon Biscuits/Scones

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May 28, 2009

I used a small biscuit cutter to make mine, but the open end of a tomato paste can is perfect. Or for square scones, which look very cool, simply cut them into squares using a pastry cutter or knife. If you like, add fresh or frozen blueberries as you stir the milk into the dry ingredients - if they are frozen don't thaw them, or they will turn your dough greenish and wet.

  • Makes: Makes 30-35 biscuits.


3 cups all-purpose flour

2 Tbsp. sugar

1 Tbsp. baking powder

1/4 tsp. salt

finely grated zest of 1 lemon

2/3 cup butter, cut into chunks (I used roughly a third of a pound of butter for each of three batches - it doesn't have to be exact)

1 cup milk, plus a little extra for brushing on top

coarse sugar, for sprinkling (optional)


1In the bowl of a food processor (or a large bowl), combine the flour, sugar, baking powder, salt and lemon zest. Add the butter and pulse or work with a pastry cutter, fork or your fingers until the mixture is well combined and crumbly, with bits of butter no bigger than a pea - you want to leave some larger bits, rather than blending it completely - the larger chunks are what will make them flaky.

2If you used a food processor (this is my favourite way) - dump the mixture into a bowl. Add the milk and stir just until you have a soft dough (you may need to use your hands). Pat the dough out about 3/4" thick and cut into small rounds with a biscuit cutter, glass or open can rim, or a knife. Place on a baking sheet that has been sprayed with nonstick spray, spacing them an inch apart. If you like, brush the tops lightly with milk and sprinkle with coarse sugar.

3Bake for 20 minutes, or until golden. Cool on a wire rack.


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