Lemon Pecan Biscuit Scones

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.