Large-Batch Lemon Biscuits/Scones

Large-Batch Lemon Biscuits/Scones

AuthorJulie

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)

1

In 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.

2

If 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.

3

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

Ingredients

 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)

Directions

1

In 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.

2

If 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.

3

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

Large-Batch Lemon Biscuits/Scones
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