Whisk together 1/2 cup (6 oz) honey, milk, eggs, lemon zest and 2 tablespoons lemon juice.

Stir into biscuit mix until soft dough forms. If mixture is too dry, sprinkle with 1-2 tablespoons of additional milk.

Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates.

Roll out dough into 1/2"-thick rectangle, approximately 8" x 12"; fold into quarters.

Roll out again into 1/2"-thick rectangle (8" x 12"). Cut into 24 (2") squares; arrange 1" apart on parchment-lined sheet pan.

Bake at 450 degrees F until tops are golden brown-about 8 minutes. Cool slightly.

Warm remaining 1/4 cup (3 oz) honey; stir in remaining 1 tablespoon lemon juice. Brush tops of scones with mixture.

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

Recipe and Photo Courtesy of The National Honey Board.