Lemon Pecan Biscuit Scones
Pat’s Lemon Pecan Biscuit SconesA Bright, Southern Twist on a Classic Biscuit
There’s something magical about a biscuit that tastes like sunshine — soft, tender, lightly sweet, and kissed with bright lemon flavor. These Lemon Pecan Biscuit Scones bring together everything we love about Southern baking: the fluffiness of a classic White Lily biscuit, the richness of Crisco butter, the crunch of toasted pecans, and the sweet‑tart drizzle of warm Duncan Hines lemon icing.
If you’ve ever wished a biscuit and a scone would join forces and create the perfect brunch treat, this is it. These beauties rise tall, bake golden, and fill your kitchen with the kind of aroma that makes people wander in asking, “What are you making in here?”
They’re perfect for:
Why You’ll Love These Lemon Pecan Biscuit Scones
2. Start the DoughPlace the White Lily flour in a large mixing bowl. Add the Crisco butter stick and gently work it in with your hands until the mixture resembles coarse crumbs.
3. Add Dry IngredientsMix in the cream of tartar, pink Himalayan salt, and sugar.
4. Pour in the ButtermilkAdd the COLD buttermilk and gently mix with your hands until a soft dough forms and begins pulling away from the sides of the bowl.
5. Knead & FoldTurn the dough onto a lightly floured surface. Knead just until smooth — no overworking. Fold in the chopped pecans. Fold the dough over itself 6–8 times to build layers.
6. Shape & CutPat the dough out to 1/2‑inch thickness. Cut using a floured 2‑inch biscuit cutter. Place biscuits on the cookie sheet with sides touching. Sprinkle a few extra pecans on top.
7. BakeBake 14–18 minutes, or until golden brown. Check the centers to ensure they’re not sticky.
Make the Lemon GlazeRemove the foil and lid from the icing can. Microwave for 20 seconds until it becomes pourable like a glaze. Pour over the hot biscuits and let it melt right in.
Pat’s Biscuit Tips (The Secret to Perfect Dough)
Pat’s Lemon Pecan Biscuit SconesPrep Time: 10 minutes Bake Time: 14–18 minutes Servings: 10–12 scones
Ingredients
There’s something magical about a biscuit that tastes like sunshine — soft, tender, lightly sweet, and kissed with bright lemon flavor. These Lemon Pecan Biscuit Scones bring together everything we love about Southern baking: the fluffiness of a classic White Lily biscuit, the richness of Crisco butter, the crunch of toasted pecans, and the sweet‑tart drizzle of warm Duncan Hines lemon icing.
If you’ve ever wished a biscuit and a scone would join forces and create the perfect brunch treat, this is it. These beauties rise tall, bake golden, and fill your kitchen with the kind of aroma that makes people wander in asking, “What are you making in here?”
They’re perfect for:
- Spring brunches
- Mother’s Day breakfast
- Church potlucks
- Afternoon coffee
- A sweet treat “just because”
Why You’ll Love These Lemon Pecan Biscuit Scones
- Bright lemon flavor without needing zest or fresh lemons
- White Lily flour gives them that signature soft, cloud‑like crumb
- Crisco butter stick keeps them tender and flaky
- Pecans add the perfect nutty crunch
- Warm lemon glaze melts into every crack and crevice
- Beginner‑friendly — no fancy tools needed
- Ready in under 30 minutes
- 2 1/2 cups White Lily Self‑Rising Flour
- ¾ – 1 stick Crisco Butter Stick
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Pink Himalayan Salt
- 1/4 cup Sugar
- 1 1/2 cups COLD buttermilk
- 1 can Duncan Hines Lemon Icing
- 1/2 cup Chopped pecans, plus extra for topping
2. Start the DoughPlace the White Lily flour in a large mixing bowl. Add the Crisco butter stick and gently work it in with your hands until the mixture resembles coarse crumbs.
3. Add Dry IngredientsMix in the cream of tartar, pink Himalayan salt, and sugar.
4. Pour in the ButtermilkAdd the COLD buttermilk and gently mix with your hands until a soft dough forms and begins pulling away from the sides of the bowl.
5. Knead & FoldTurn the dough onto a lightly floured surface. Knead just until smooth — no overworking. Fold in the chopped pecans. Fold the dough over itself 6–8 times to build layers.
6. Shape & CutPat the dough out to 1/2‑inch thickness. Cut using a floured 2‑inch biscuit cutter. Place biscuits on the cookie sheet with sides touching. Sprinkle a few extra pecans on top.
7. BakeBake 14–18 minutes, or until golden brown. Check the centers to ensure they’re not sticky.
Make the Lemon GlazeRemove the foil and lid from the icing can. Microwave for 20 seconds until it becomes pourable like a glaze. Pour over the hot biscuits and let it melt right in.
Pat’s Biscuit Tips (The Secret to Perfect Dough)
- If dough feels dry: Add a touch more Crisco butter or a few drops of buttermilk.
- If dough feels sticky: Sprinkle in a little more flour and gently knead.
- Cold ingredients = flaky layers Warm buttermilk or butter will make the dough tough.
- Don’t overwork it Biscuit dough likes a gentle hand.
Pat’s Lemon Pecan Biscuit SconesPrep Time: 10 minutes Bake Time: 14–18 minutes Servings: 10–12 scones
Ingredients
- 2 1/2 cups White Lily Self‑Rising Flour
- ¾ – 1 Crisco Butter Stick
- 1/2 tsp Cream of Tartar
- 1 tsp Pink Himalayan Salt
- 1/4 cup Sugar
- 1 1/2 cups COLD Buttermilk
- 1 can Duncan Hines Lemon Icing
- 1/2 cup Chopped Pecans + extra for topping
- Preheat oven to 420°F and grease a cookie sheet.
- Combine flour and Crisco butter stick until crumbly.
- Add cream of tartar, salt, and sugar.
- Pour in cold buttermilk and mix gently.
- Knead lightly on a floured surface; fold in pecans.
- Fold dough 6–8 times, pat to 1/2‑inch thickness, and cut.
- Place biscuits touching; top with pecans.
- Bake 14–18 minutes until golden.
- Warm icing for 20 seconds and drizzle over hot biscuits.
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