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Easy Lemon Scones


We awoke to a snow-frosted lawn, a rarity here in Mississippi.
As a treat, I made Easy Lemon Scones for breakfast..
They were a hit with everyone!
The kids and Larry thought they were tasty, and I thought they were an easy, convenient recipe to make. They went together really quickly and all needed ingredients were in my pantry/fridge!
No fresh lemons on hand? Substitute a teaspoon of lemon flavoring for the lemon rind in the batter.
For the topping, mix sugar with 2 tablespoons milk and use as directed.


Easy Lemon Scones

Easy Lemon Scones

2 2/3 c. biscuit mix
5 tbsp. sugar
1 tablespoon poppy seeds (optional)
grated rind of one lemon
1 egg, beaten
1/2 c. milk or buttermilk

Topping:
2 tablespoons sugar
2 tablespoons lemon juice

Preheat oven to 450 degrees. Coat baking sheet with cooking spray.

Combine first 4 ingredients. Mix egg with milk. Add to dry ingredients. Mix into soft ball.
Turn dough out onto lightly floured surface. Gently roll or pat dough to about ½ inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch floured biscuit cutter. Set 1/2 inch apart on prepared baking sheets.

In a small bowl combine topping ingredients. Brush tops of scones with about half of lemon and sugar mixture before baking. Bake 15 to 18 minutes. Brush with remaining topping.

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