HONEY LEMON SCONES

Cooking Time:  10 Minutes

Make Ahead:  Prepare the scones
for baking up to 2 hours ahead and
refrigerate until ready to bake.

Makes 12 scones

Serve with sweet creamy honey
butter.

SHOPPING LIST

Instant Baking Mix, Pecans, Lemon Extract, Lemon, Heavy Cream,
Sugar, Butter, Honey

INGREDIENTS

2 1/2 cups instant baking mix
2 tablespoons sugar
4 tablespoons butter
1/2 cup chopped pecans
3 tablespoons honey
1/2 teaspoon lemon extract
1 teaspoon grated lemon peel
1/2 cup heavy cream

1. Preheat the oven to 400 degrees.  Combine the baking mix and the sugar in a large bowl.  cut the butter into the baking mix with a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Stir in the pecans.
2. Combine the honey, lemon extract, lemon peel and cream in a small bowl and add to the sugar mixture stirring just until the mixture forms a soft ball.  Add more baking mix if dough becomes to sticky.
3. Place the dough on a floured surface and roll to a 1/2 inch thickness.  Cut out the scones with a 2 inch biscuit cutter.
4. Place the scones 1/2 inch apart on a baking sheet and bake until golden brown (about 10 minutes).

VARIATION

To make scones that have a slight crunch, use 2 tablespoons of poppy sees for the pecans.

EXPRESS COOKING

For really fast lemon peel, remove the yellow part of the peel with a swivel type of vegetable peeler.  Grind the peel in a blender.  You can freeze any leftover peel for up to 2 months for use in other recipes.

MONEY SAVING TIPS

In a lot of bread and muffin recipes, honey and corn syrup are interchangeable.  Since lemon flavor dominates these tasty scones, save your honey for another recipe and use light corn syrup in its place.

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