Lemon Cake Box Mix Scones

Back in 2022 some friends and I had a tea party every month. 

It all started when my friend was gifted the book,“The Twelve Teas of Celebration”, a book that has themes to hold a tea each month of the year. She decided she wanted to do this, and had people sign up to share in hosting, planning, and preparing food and games.

The first was in January and celebrated Twelfth Night/Epiphany. I was in charge of the second party (February) and threw a Valentea Party.

The third party was held in March 2022 and celebrated spring! We played a few games and enjoyed several treats as we ushered in Spring. I made Lemon Buttermilk Scones. 

We met in April and held a tea celebrating Friendship. It was supposed to be our friend Jack’s turn to be in charge, but he wasn’t able to so my mother and I took it up. We had two weeks to plan and decided on King Arthur Baking Apple cinnamon scones, coffee scones, gluten free cucumber sandwiches, Eating Well radish sandwiches, ham and cheese sliders, and an Earl Grey Bunt Cake. For games we did a tea themed boggle and a teabag toss in teacups.

In May we held a tea honoring mothers and celebrating women, which I unfortunately couldn’t attend as I had to work. I also missed June’s tea for the same reason. 

In July my mother held the tea and gave it an independence theme like the book suggested. We had cranberry, blueberry, and white chocolate chip scones; Egg Salad and Cherry Tomatoes Sandwiches, Ham and Cheese Sandwiches, Tomato and Butter Sandwiches, Strawberry Shortcake, and Cinnamon & Almond Muffins.

August and September I did not host and was also not asked to bring anything. August was a goodbye tea in honor of Jack who was moving and September was a gothic tea. 

In October I held my Hallotean Party.

We meet every November and do a tea advent calendar exchange, inspired by the one I was a part of with TeaisforTravel (back in 2019). I was asked to make two different scones. At the time I was housesitting and cat sitting for a friend and forgot to bring any supplies or the recipe I wanted to use, but my friend is a baker so after some googling I found a recipe that she had all the ingredients to make Cranberry Orange Scones.

I needed to make another but was feeing tired. As I looked through my friend’s pantry and saw quite a few boxes of cake mix I wondered if I could use it to make scones. I know you can use box cake mix to make cookies and figured it can’t be that far off to adapt them to scones? Most of the cake mix ingredients is about the same as scones with flour, sugar, baking powder, etc.

Hmm…

So after a quick google search, I found this recipe on Mom’s Don’t Collect Dust.

Ingredients:

• 1 1/4 cup of lemon cake mix
• 1 1/4 cup of flour
• 8 tablespoons cold butter
• 3/4 cup of milk
• Glaze or Frosting

Directions:

1) Preheat the oven to 400 degrees.

2) Line a baking sheet with parchment paper or a silicon mat.

3) Combine the flour and the cake mix.

4) Cut in the cold butter using a pastry cutter or two butter knives until the mixture is crumbly.

5) Create a well in the center and pour in the milk.

6) Gently combine without over mixing. You can always add more milk if the dough is too dry and not sticking together.

7) On a floured surface flatten out the dough into a circle that’s about 8 inches across.

8) Using a greased cookie cutter, cut the dough into eight wedges.

9) Put your scones on the baking sheet and bake for 15-25 minutes, or until a toothpick inserted comes out clean.

10) Let cool and add a glaze or frosting.

These were easy to make and very tasty. They weren’t as popular as the Cranberry Orange Scones, but I only had a few leftover from the party. Great to make if you are short on time or looking for a shortcut in the kitchen.

For more scone recipes, go to Cranberry Orange Scones

For more cranberry scones, go to Cranberry Chai Scones

For more orange scones, go to Martha Stewart’s Lemon Scones

For more tea time, go to Spill the Tea: Proper Rose Garden

For more recipes, go to The Nicest Cold Luncheon in the World: Making My Version of Lydia’s Welcome Tea for our Book Club Meeting

Martha Stewart’s Lemon Scones

Two years ago my mother was doing a bake sale and asked me to make scones for her. She wanted one to be lemon and the other I could make whatever I wanted. I like baking so I agreed. 

I decided to make Matcha Scones with Lemon Glaze as that scone is always a hit and gobbled up quick. 

I wasn’t sure what lemon scone to make, but then my mother sent me this recipe by Martha Stewart.

Ingredients:

• ⅓ cup plus 1 tablespoon granulated sugar
• 2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, frozen
• 1 large egg
• ¾ cup heavy cream, plus 1 tablespoon for brushing
• 1 cup confectioners’ sugar

Directions:

1. Preheat the oven to 400°F.

2. Line a baking sheet with parchment paper.

3. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips.

4. Add the flour, baking powder, baking soda, and salt and whisk until well combined.

5. Use the large holes of a cheese grater, and grate frozen butter into dry ingredients.

6. Use a fork and toss together until butter shreds are coated.

7. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.

8. Pour the wet ingredients into the dry ingredients.

9. Using a fork, stir in cream mixture until just combined.

10. Transfer dough to prepared baking sheet.

11. Gather dough together and pat into a 7-inch circle.

12. Cut into 8 wedges.

13. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar.

14. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.

15. Make glaze by whisking confectioners’ sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey.

16. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.

These were very delicious and both of my scones sold out that day!

For more scone recipes, go to Lemon Buttermilk Scones

For more lemon scones, go to Lemon Blueberry Scones

For more recipes, go to Heart-Stopper Scones

Books, Tea, and the Trinity: Lemon Blueberry Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind in my posts (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Last Battle.

The first week none of us were feeling good, so we ended up just purchasing our food. The second week we had: Tiesta tea Nutty Almond Cream, plumdeluxe Cinnamon Oat Sour Cream Scones, Egg Salad Sandwiches with Dill, Grilled Cheese Sandwiches, Summer Stew, and Cinnamon Rolls (store bought).

The next few chapters mentioned the Pevensies eating fruit from the trees, so the next week we had T2Tea Peach Tea, Lemon Blueberry Scones, Driscoll’s Raspberry Cream Cheese Sandwiches, Turkey Apple Sandwiches, Broccolini Turkey Roulades, and Grilled Peaches.

I got the Lemon Blueberry Scones’ recipe from Baking a Moment.

And food to go with.

Ingredients:

• 2 cups Flour
• 1/3 cup Sugar
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• zest of 1 lemon
• 1/2 cup unsalted butter, (1 stick), cold
• 1/2 cup heavy whipping cream
• 1/2 pint fresh blueberries
• 1 cup Powdered Sugar
• 2 to 3 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment.
2. Place the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse to combine.
3. Cut the butter into pieces, and add to the food processor.
4. Pulse the food processor until the mixture resembles coarse meal.
5. With the food processor running on low speed, stream in the cream.
6. When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
7. Gently knead/fold in the blueberries.
8. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
9. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
10. Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
11. Stir the powdered sugar and lemon juice together in a small bowl, and drizzle the glaze over the cooled scones.

These were delicious. I’m a big fan of blueberry and lemon so these were a win for me.

For more scone recipes, go to Cinnamon Oat Sour Cream Scones

For more blueberry scone recipes, go to Blueberry Rose Scones

For more lemon scones, go to Lemon Scones

For more from our Books, Tea, and the Trinity tea times, go to Pigs in a Blanket

For more recipes, go to The Cat Who Cookbook Pasty

For more tea posts, go to Roasted Carrots