Often after I need a brief way to fill out and complement a meal, I will make up a batch of scones or biscuits. They don't take lengthy to prepare and there is no replacement for home made preparations. Over the years I have received a bit of a reputation for making a few fine brief breads, and after years of practice and the hunt to create that perfect biscuit that rises properly with a flaky and layered texture, I assume my efforts have been rewarded. Key to the technique is to use cold butter, not to overwork the dough, and to fold the dough over a few times all through the kneading degree.
These savory scones with only a hint of sweetness have a citrus-y burst from fresh lemon zest and go nicely with any quantity of food or just on their very own with a pat of butter. They are actually fancy enough to serve as part of your excursion meals too.
Other brief breads to revel in from Lisa's Kitchen:
Apple Cheddar Scones
Classic Southern-Style Buttermilk Biscuits
Mini Gruy?Re Scones
Skinny Masala Biscuits
On the top of the reading stack: Plenty More 
Audio accompaniment: Master Margherita
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