Lemon Box Scones

 

You simply must make scones now and then which are simply glorified English biscuits.   The good news is you don't have to 'bake' them in a griddle over an open fire (unless you want to) in the Highlands of Scotland as my ancestors did in the 1500's. These are so easy to make and your family will thank you for not putting a bowl of cereal on the table.

Lemon Box Scones

Preheat oven to 375 degrees
Pam a 9" pie pan or round baking dish

2 c flour
1 c lemon cake mix
2 TBSP sugar, 2 TBSP sugar for sprinkling the top
1 TBSP baking powder
1/2 tsp salt
2 TBSP lemon zest
2/3 c butter, cubed
2 TBSP lemon juice in a 1 c measuring cup, fill remainder with milk

In a medium sized mixing bowl, stir together flour, cake mix, sugar, baking powder and salt.  Add butter and mix in with dough cutter, potato masher or your fingers until pieces are pea-sized.   Stir in lemon zest, add lemon juice and milk and stir.  Batter should be slightly sticky--if too dry, add 1 TBSP milk at at time.  Turn dough out onto floured sufarce and knead 3 or 4 times--add small amounts of  flour until dough is not sticky.  Do not overknead.

Pat dough into prepared pan.  It should be about 1" thick.  Sprinkle top with sugar.  Score into pie-sized slices.  If you prefer, you may free form the dough on a cookie sheet, score and bake.  Bake approximately 20 minutes until skewer inserted in middle comes out clean.

Let cool for 5-10 minutes, cut and serve with butter and your favorite jams, marmalades, lemon curd, clotted cream and/or honey.  A glass of milk, hot tea or coffee round out the yumminess.

 

Bon Citron