Quick & Easy Orange & Lemon Scones, Biscuit-Style

A ray of sunshine for brekkie, no matter the season!

I like my scones kind of like biscuits, as opposed to the more solid pucks that are sometimes sold as scones. So this recipe is actually an adaptation of a biscuit recipe. Like biscuits, the less you handle scone dough, the fluffier they are and the more they rise, so be sure not to over-mix.

And, like biscuits, you can put the scones in the oven with the sides touching, for soft sides, or on their own, for crispier sides. I think scones should have crispier sides, so I put them without touching, but you do what you like!

This recipe is very adapatable. You can put in other sorts of candied citrus, and use a mix of lemon, lime, or orange peel. I just suggest that you use organic produce to get the zest, as nobody wants zested pesticides.

FYI, the butter is grated so that you handle the dough less when incorporating the butter, and so that the butter can be cold when the dough is popped into the oven. Both of these things make for a fluffier scone.

QUICK & EASY ORANGE & LEMON SCONES

  • 2 c. flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ c. cold butter, grated
  • 1 c. yoghurt
  • 1/3 c. chopped candied orange peel (I made my own and stored it in sugar)
  • 3 tbsp. sugar (I used the sugar I tossed the orange peels in, for extra citrus flavour)
  • 1 tbsp. lemon or lime zest (I used a combo of both)
  • 1 tbsp. turbinado sugar (optional)

Glaze

  • 1/4 c. icing sugar
  • 1 tsp. lemon juice

Mix all ingredients except for the yoghurt and turbinado sugar (and obviously not the glaze ingredients, either) together. Stir in yoghurt, until just mixed in. Gently pat into a round on floured surface. Cut into 8ths and place on an ungreased cookie tray. Sprinkle turbinado sugar on top.

Bake at 450 degrees until golden on top, about 8-10 minutes.

Optional glaze: mix lemon juice and icing sugar together and drizzle over warm scones. Enjoy the scones warm, cold, or toasted with fresh butter or some homemade jam!

Time for eating!

Given the use of candied orange peel, this makes for a sweeter scone, so if you’re more of a hearty breakfast eater, this is likely more of a dessert scone for you. Luckily, I like my sweets (*regular blog readers gasp in faux surprise*) so I enjoyed these for breakfast!

Next Post: A green bean side dish. Maybe with lemon zest? I’ve got a bag of crisp green beans in my fridge that is calling my name. Yummy, crisp, fresh green beans!

Linking Up at Meal Plan Monday and at Happiness is Homemade! As well as at Full Plate Thursday and Foodie Friday!

5 thoughts on “Quick & Easy Orange & Lemon Scones, Biscuit-Style

  1. Becky

    Those look really good:). I wonder how they would be gluten free. Maybe ok, but this is one thing that is a bit hard to convert. I may try, though, since they look so good.

    Reply
    1. Margaret Post author

      I think they would be great with a gluten-free flour mix! As I’m sure you know, there are some great gluten-free flour mixes out there. I would serve the scones hot out of the oven though, as they’re puffier right out of the oven, and I find gluten-free items tend to be a bit denser in general. They’re also quite buttery, so not exactly a diet food, but whatevs, they’re yummy!

      Reply
  2. Miz Helen

    We will really enjoy your delicious scones! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply

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