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Recipe: Lemon-Kissed Honey Scones (using biscuit mix)

Breads - Breakfast Breads
LEMON-KISSED HONEY SCONES

3/4 cup honey, divided use
1 1/2 cups milk (plus 1-2 tablespoons, if needed)
2 eggs
3 Tbsp lemon juice, divided use
7 cups (2 lbs) biscuit mix (like Bisquick)

Whisk together 1/2 cup honey, milk, eggs, and 2 Tbsp lemon juice. Stir into biscuit mix until a soft dough forms. If mixture is too dry, sprinkle with 1-2 Tbsp of additional milk. Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates.

Roll out dough into 1/2-inch thick rectangle (8x12-inches); fold into quarters. Roll out again into 1/2-inch rectangle about 8x12-inches. Cut into 24 (2-inch) squares; arrange 1 inch apart on greased cookie sheet.

Bake at 450 degrees F for about 8 minutes or until tops are golden brown. Cool slightly.

TO MAKE THE GLAZE:
Warm together the remaining 1/4 cup honey and remaining 1 tablespoons lemon juice. Brush top of scones with mixture.

Scones can be frozen, tightly wrapped, up to six weeks.

Source: Sue Bee Honey
MsgID: 0225165
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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