Citrus Tea Biscuits and a Berry Honey Shortcake


Citrus Tea Biscuits and a Berry Honey Shortcake


Lately I’ve been experimenting with replacing cane sugar with honey in many recipes, including baked goods. Honey is great for helping create moist goodies, but when baking with honey, it’s not just a matter of replacing the same amount of sugar with equal amounts of honey. Other adjustments have to be made, proportions adjusted, temperatures slightly reduced. It’s very important to pay attention to the details, and not to lose track of things, and say, double the baking powder. That’s always a bad thing. Not that I would know anything about that.



Honestly, for me baking isn’t something I just up and do. It takes thought and clearing the kitchen of all distractions, especially people. If others are around while I’m baking, I’ll get to talking, totally forget what I’ve measured, and may skip some ingredients altogether.



With that said, these citrus tea biscuits (or scones) were made four times, with a little tweaking each time (and a few goof ups), resulting in a moist little biscuit with hints of citrus.  I’ve used both lemon or lime, but any citrus would be nice. Lime is my favorite.



Layering the tea biscuits with berries, and Honeyed Whipped Cream, topped with an extra drizzle of honey, makes for the perfect shortcake. And with strawberry season early in these parts this year, we’ll be enjoying shortcakes, and other fresh strawberry goodies a bunch over the next weeks. A tasty benefit of an early spring, I’d say.


Citrus Tea Biscuits
I've used both lemon or lime to make these, but any citrus would be nice. Lime is my favorite!
Serves: Makes 24 2\" square biscuits.
  • ¼ cup cream
  • ¼ cup fresh citrus juice
  • ¼ cup honey
  • ½ teaspoon vanilla bean paste (optional)
  • 1 egg
  • 2 cups all-purpose flour, + 1 tablespoon for flouring surface
  • 3 teaspoons of citrus zest
  • 1 tablespoons baking powder
  • ¼ teaspoon salt
  • 1 stick cold butter, diced
  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Beat together cream, juice, honey, vanilla, and egg. Set aside.
  3. In a large bowl whisk together 2 cups flour, citrus zest, baking powder, and salt. Cut in cold butter until coarse meal. Do not overwork.
  4. Add wet mixture to dry, and stir gently to combine. Form dough ball. Do not overwork dough.
  5. Dust parchment lined baking sheet lightly with up to 1 tablespoon flour. Transfer dough to lined baking sheet and gently form a square or rectangle. Cut into squares of desired size and separate on baking sheet about 1-2" apart.
  6. Bake for 12-14 minutes, or until tops are golden. Check with toothpick for doneness.
  7. Let cool on baking sheet for 1 minute, then serve right away, or transfer to cooling rack before storing.




  1. 3


    This is SO absolutely gorgeous! Thank you for doing all the hard work and determining the right way to use Honey with these… I am practically salivating at the thought of making them! Just beautiful Amy!

  2. 4

    Sommer@ASpicyPerspective says

    Oh Amy, this is an other recipe that makes me want to jump in the car and head your way! So gorgeous.

  3. 8


    Not only is this photo stunning, but it is also such a happy picture. It made me smile and I haven’t even had a chance to make it and enjoy all those delicious berries, whipped cream and biscuits!

  4. 12

    SMITH BITES says

    MERCY these look divine Amy!! please package a couple of these up and send them to me . . . better yet, could you deliver?? then i could squeeze on you too!!

  5. 15

    Kristen says

    We had our first shortcakes, pound cakes and angel food cake with berries over the weekend. This, with the addition of honey and honey cream is incredible! Yum!

  6. 19

    Martha @ Weekend Doings says

    These look absolutely delicious and the pictures are gorgeous! And sweetened with honey… perfection.

  7. 20

    Mary Kay says

    That looks so lovely, I want it RIGHT NOW. Love the citrus in the biscuit, sounds perfect.

  8. 24


    that’s so funny reading about how you have to THINK and clear the kitchen of distractions while you bake…I am the same way when I cook! Having people over for dinner and having them STAND in the kitchen and TALK?!? Oh, I can barely function!

    And, these are gorgeous, Amy! I’ve been wanting to bake more with honey as well. I have big plans (in my head) for a honey sugar cookies. We’ll see if it actually gets made. ;)

  9. 25

    Meg says

    Oh my Goodness… I need one of these NOW!!! I have a dinner coming up and these would be amazing to serve. Beautiful spring inspiration! Thank you for sharing!

  10. 27

    Sweetsugarbelle says

    I love how you love honey. Unknow I’ve said this before but I love pannacotta with honey. I hope you’ll make it one day :-)

  11. 30


    I copied this recipe as this dessert looks wonderful. If you would use some Pillsbury products I think you could enter it in their annual bake off.

  12. 32

    recipeland says

    These photos look absolutely divine, and I bet these shortcakes taste amazing too. Love the photos and the recipe :)

  13. 33

    TidyMom says

    oh Amy I want to dive right into that! Strawberry Shortcake is one of my all time favorite desserts and these biscuits sound AMAZING! I think I’m going to have to make these soon!

    and those photos………WOW!

  14. 36

    Rosie @ Blueberry Kitchen says

    Your shortcake looks and sounds absolutely gorgeous! Your photos are totally stunning!

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