Lemon Iced Blueberry Biscuits

Lemon Iced Blueberry Biscuits are quick, easy, and crowd pleasing.  A cross between a biscuit and a scone they are sweet without being too sweet, and a perfect weekend treat!

Sundays are for…

In our house, Sunday is usually a blogging day.  My husband and I go to one of the local coffee shops we like, strap the baby in the carrier for a nap, and get working on our blogs as fast and furiously as we can.

Nap time is precious!

I have to get as much done in that hour and a half as I can.

Enter Blueberry Biscuits

Today though, well, the semester has just kicked off.  My husband and I are both kind of exhausted already – we’re both teaching, and have both been in a workshop-training-orientation whirlwind.

So this morning, we decided to simplify things, and breakfast at home.

But I am me after all, and a Sunday morning breakfast at home means I get TO PLAY.

Biscuit vs Scone

Do you know what the difference between a biscuit and a scone is?

The answer is, honestly, not much, normally.  Except, if you google the difference like I did for this post you’re going to find A LOT of opinions about the difference, and what makes both a biscuit a biscuit and a scone a scone.

Honestly, this article talks about the difference and explains that both biscuits and scones have sugar in the batter.  Which I would say is false.  SOME biscuits might have sugar in the batter, but they do not, as a rule, have to have sugar.

And then you can get in to the whole controversy of the difference between American scones, and British scones.

Seriously you say?

Yes, I say.  I’m not going to dive down that rabbit hole here, but if you’re curious, check out this article here in Cook’s Illustrated.

For me, the overarching difference boils down to that sugar in the batter, add ins, and rise.  Biscuits, typically, have layers.  You’re looking for more of a rise.  Also, a biscuit is usually just going to have milk used as a binder, but a scone is usually a bit richer, and you’ll use half and half, or even heavy cream.

Likewise, where as I tend to use all butter in my biscuits, scones benefit from a little richer add in, like cream cheese, sour cream, or perhaps even a touch of full fat Greek Yogurt.

Too, American scones tend to have all sorts of mix ins, from blueberries, to figs, to chocolate chips.  British scones not so much.  Currants and raisins are the typical add ins across the pond.

I have a couple of scone recipes planned for fall, so stay tuned!

But today, I have this hybrid for you.

It’s a sconeiscuit. A biscone.  A biscuit scone combo.  Whatever it is, it’s tasty.

I chose not to use sugar in the batter, but I chose to top it with icing BECAUSE ICING.  Likewise, instead of milk, I used a bit of half and half to bind it into batter.  But these are equally good without the icing and spread with butter and jam.

The end result is a not too sweet treat, chock full of blueberry goodness, and a lovely Sunday morning breakfast of blueberry biscuits.  Or snack of blueberry biscuits.  Or both.

I miiiiiigggggghhht need to make another batch, because I thought these would give us some leftover for tomorrow, but between my husband and I, well, they’re going fast!

But this quiet Sunday of baking blueberry biscuits and blogging has been restorative.  Tell me, what’s your Sunday like? And do you have hard core biscuit or scone opinions?