Lemon-Honey Scones

By Lorena_321

Ingredients

• 2 1/3 cups instant baking mix
• 1 T. sugar
• 4 T. butter
• 1/2 cup chopped pecans
• 3 T. honey
• 1/2 t. lemon extract
• 1 t. grated lemon peel
• 1/2 cup heavy cream

Preparation

Step 1

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

Make ahead: You can prepare the scones for baking up to 2 hours ahead. Refrigerate until ready to bake.

Tip: For super-fast lemon peel, remove the yellow part of the peel with a swivel-type vegetable peeler. Grind the peel in a blender. Freeze any leftover peel for up to 2 months.