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  • Home
    • About >
      • Contact
  • Sunday Comforts
  • Recipes
    • Sunday Supper
    • APPETIZERS >
      • Loaded Spinach Cream Cheese Dip
      • Loaded Deviled Eggs
      • Easy Cucumber Appetizer - Grazing Board Approved
      • Southern Sausage Balls
      • French Bread Bruschetta Pizza Appetizers
      • Cream Cheese Sausage Balls
    • BRUNCH >
      • Lemon Pecan Biscuit Scones
      • Hot Pockets - Delicious & Flaky
      • Roasted Garlic & Red Pepper ​Cheddar Buttermilk Biscuits
      • Coconut Pecan Loaf
      • Thin & Crispy Oatmeal Pecan Cookies
      • Pumpkin Pecan Chocolate Chip Muffins
      • Orange Cranberry Bread - A Southern Brunch Staple
      • Breakfast Pizza
      • Chocolate Brioche Buns
      • Raspberry Thumb Print Tea Cake Brunch Cookies
      • Brunch Cereal Cookies -
      • BLT Egg & Cheese Brunch Sandwiches
      • Chocolate Chip Banana Bread
      • Banana Pecan French Toast
    • Pat's Granola's >
      • Energy Balls - No Bake Oat Balls
      • Peppermint Holiday Granola
      • Pat's Kitchen Sink Granola
      • Hello Dolly Granola
      • Pumpkin Dark Chocolate Chip Granola
      • Peach Crisp Parfaits
      • Caramel Almond Granola
      • Pat's Granola Goop
    • DESSERTS >
      • Cast Iron Skillet Chocolate Chip Cookie Cake
      • Moist Peach Bundt Cake
      • Carrot Maple Apple Pecan Cake - With Caramel Sauce Topping
      • Maple Chocolate Chocolate Chip Cookies - Chocolate Heaven
      • Vitamin C Bundt Cake - Beautiful Orange Maple Bunt Cake with an Orange Maple Glaze
      • Christmas Gingerbread Men
      • French Vanilla Cranberry Pecan Bundt Cake
      • Dark Chocolate Mayonnaise Bundt Cake
      • Pineapple Pecan Cake - Pat's PPP Cake
      • Banana Cream Pie - Baked with #Purecane Sweetner
      • Dark Chocolate Pretzel Haystacks
      • INSIDE OUT GERMAN CHOCOLATE CAKE
      • Lemon Dark Chocolate Chip Cake with Caramel Sauce
      • Wedding Cookies
      • Oatmeal Choc Chip Pecan Cookies
      • Raspberry Bundt Cake
      • Divine Peanut Butter Cookies with Organic Cacoa Nibs
      • Pat's Ultimate Chocolate Chip Cookie Recipe
      • Pumpkin Chocolate Chip Bread
      • CHEESE CAKE FOR THE 4TH
      • Cherry French Vanilla Cake - With a Hint of Lime
      • Lemon Cake
      • SUNDAE SUNDAE
      • Banana Blueberry Pudding
      • MOOSE MUNCH --Torani Caramel Sauce
    • Side Dishes >
      • Sweet Southern Macaroni Salad
      • Jalapeno Cheddar Buttermilk Cornbread Muffins - For the Spicy Cornbread Lover
      • Southern Sweet Potato Casserole
      • Twice Baked Potatoes
      • Pineapple Casserole
      • Oven Fried Garlic- Ranch Potatoes
      • Garlic Parmesan Potato Wedges
      • French Green Beans
      • Sweet Yellow Cornbread....
    • Main Dishes >
      • Puff Pastry Cheese Pizza
      • Cheesy Chicken Spaghetti with Spinach
      • White Bean Chicken Chili
      • Pecan Crusted Chicken
      • Apricot Glazed Pork Tenderloin
      • Brown Sugar Meatloaf
      • Pat's Southern Goulash
      • Bruschetta Parmesan Chicken
      • Chicken Pot Pie
      • The Ultimate BLT Egg & Cheese Sandwich
      • Margarita Pizza - With a Twist
      • Canadian Bacon , Bacon & Cheddar Cheese Pizza
      • Slow Cooked Paprika BBQ Chicken Legs
      • Margarita Chicken - Kraft Style
      • Pasta Primavera w/Grilled Chicken
      • Slow Cooker BBQ
      • White Bean Soup
    • KETO RECIPES >
      • Keto Cheese Cake- Delicious Cheesecake for the KETO Lover
  • Business Lifestyle Tips
    • Six Key Tips For Rebuilding Your Confidence
    • Hobby Farming - How To Make Your Hobby Farm Pay
    • Tips for Starting a Food Business From Your Home
    • Do You Have What You Need to be a Great Entrepreneur?
    • Tips for Building A Successful Small Business From Home

LEMON PECAN BISCUIT SCONES
#tasteofsummer

Lemon Pecan Biscuits, Lemon Pecan Biscuit Scones, Taste of Summer, Lemon Scones, Homemade Scratch Biscuits, Homemade Scones, Sweet Yellow Bakes, Taste of Arkansas, Taste of the South Recipes, Brunch Recipes, Southern Biscuits, Southern Lemon Buttermilk Biscuits, Sweet Yellow Cornbread, Pat Downs, Southern Lifestyle Magazine, Southern Lifestyle Blog, Arkansas Food Blog, Arkansas Lifestyle Magazine, Homemade Goodies
I am always trying to come up with something different for us to have a treat at the office.   We love having the antique oven at work.  I named her Betsy.  We all love homemade biscuits from scratch.  There isn't much room in the little kitchen at the office, but I make do with a table that we have close by.    

I was craving something lemon for the hot afternoon.  I decided to add a little Italian lemon juice, along with some pecans to my biscuit dough.  You will want to add some sugar in order for them to be a sweet treat.  They came delicious and they were like a scone.  Therefore, I call them biscuit scones.

Now you all know that I just throw in a little of this and that.   I came up with the details below.     Experimenting is what baking is all about!  

​These came out perfect for out #tasteofsummerseries.  In fact, I think we will make these more often.  Just a perfect amount of lemon.   I think I like them better than a piece of lemon cake!




Pat’s Lemon Pecan Biscuit Scones
 
Ingredients:
 
  • 2 1/2 cups White Lilly Self-Rising Flour
  • ¾ - 1 Crisco Butter Stick
  • ½ teaspoon of Cream of Tartar
  • 1 Teaspoon of Pink Himalayan salt
  • ¼ cup sugar
  • 1 ½ cups COLD buttermilk
  • 1 can Duncan Heinz Lemon icing
  • ½ cup chopped pecans + additional for toppings



Directions:
  • Heat oven to 420°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl.
  • Add in the Crisco Butter Stick, gently mix with your hands until mixture resembles coarse crumbs.
  •  Add in the 1/2 Teaspoon of Cream of Tartar, 1 Teaspoon of Pink Himalayan Salt, and Lemon Juice. 
  • Pour in the COLD Buttermilk; gently mix with hands until soft dough forms and mixture begins to pull away from sides of bowl.   
  • On lightly floured surface, knead dough just until smooth.
  • Fold pecans into the dough.  Fold the dough over, and back over 6-8 times. 
  • Using the palm of your hands, pat out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter.
  • Place biscuits with sides touching on cookie sheet. Drizzle a few more chopped pecans on top of each of biscuit.
  • Bake 14 to 18 minutes or until golden brown. 
  • Check biscuit middles to make sure they are not sticky
 
  • ICING:  Take Foil wrapper and lid off icing. Place in microwave for 20 seconds until icing looks like a glaze. Pour over hot biscuits and serve.
 
TIPS:   Learn the feel of the Dough, if dough seems to dry, add in a little more of the Crisco Butter, or few drops of the buttermilk.  If dough seems too sticky, gently add in more flour, and knead with your hands.


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