Lemon-Kissed Honey Scones

3/4 cup honey, divided
1-1/2 cups milk
2 eggs
3 Tbsp lemon juice, divided
7 cups (2 lbs) biscuit mix


Whisk together 1/2 cup honey, milk, eggs, and 2 Tbsp lemon juice. Stir into biscuit mix until a soft dough forms. If mixture is too dry, sprinkle with 1-2 Tbsp of additional milk. Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates. Roll out dough into 1/2-inch thick rectangle (8x12-inches); fold into quarters. Roll out again into 1/2-inch rectangle about 8x12-inches. Cut into 24 2" squares; arrange 1 inch apart on greased cookie sheet. Bake at 450 degrees for about 8 minutes or until tops are golden brown. Cool slightly.

For glaze, warm together 1/4 cup honey and remaining 1 Tbsp lemon juice. Brush top of scones with mixture.

Scones can be frozen, tightly wrapped, up to six weeks.