Honey-Lemon Scones

Honey and lemon – a nice, subtle combination, very tempting for scones.  I tried a new scone-cooking technique…cooking them in a cast iron skillet.  It saved a little effort by not having to roll the dough, but other than that, I think the two approaches (baking sheet and skillet) are about the same.


We topped these two ways, drizzling honey (which is what was called for in the original recipe) and a lemon icing that I added.  They honey was good, but most people preferred the lemon icing.  With the icing and the pecans, they taste like a scone version of a pecan sandie.


Although there is nothing from my garden in this, I used local honey and the egg is from Farmer Kim.  My daughter, Arielle, is doing work out at Farmer Kim’s farm, so now, I guess it is all in the family 🙂

Farmer Kim


Honey-Lemon Scones

(adapted from Natural Home and Garden magazine)

2 cups unbleached flour

1 1/2 cups rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp Kosher salt

1/4 cup cold butter, cut in small pieces

1/2 cup chopped pecans

1 egg, beaten (from Farmer Kim)

1/4 cup honey (local)

1/2 cup plain non-fat yogurt

1Tbsp lemon juice

1 tsp vanilla extract

Honey for topping

1 cup confectioner’s sugar

1/2 Tbsp vanilla almond milk

1 tsp lemon juice


Preheat oven to 425F

In a large bowl, mix together flour, oats, baking powder, baking soda and salt.  Cut in the butter until the mixture is a coarse pebble texture.  Stir in pecans.


In a small bowl, whisk together egg, honey, yogurt, lemon juice and vanilla.


Make a well in the center of the dry ingredients.  Pour the liquid into the well.


Mix together to form a soft dough.

Oil a 12 inch cast iron skillet.  WIth floured hands, press the dough into the skillet.  Score the top into 8 wedges.


Bake 15 minutes or until lightly browned.


While the scone is cooking, make the icing – whisk together powdered sugar, almond milk and lemon juice.  If the icing is too thin, add more powdered sugar.  Set aside until the scones are cool.

Either serve warm with drizzled honey, or let cool and serve with lemon icing.  Enjoy!


Makes 8 scones.



5 Comments Add yours

  1. I don’t know what a pecan saddle is – but these sure look delicious enough without needing to!


    1. Does that really say saddle? It should be pecan sandie – I have to fix that! BTW, I made some granola I think you will love, check this out http://sallysbakingaddiction.com/2012/10/02/banana-nutella-granola/


      1. Oh, that looks and sounds amazing!!! Thank you for sharing the link – I will most definitely be putting this into my ‘to make’ queue! (And, I didn’t even think of a pecan sandie – I just read saddle and thought it was something I’d never heard of! 🙂


  2. Your scones look good! Thanks for the ping-back at Cutterlight. Jack & Barbra


    1. You have a great blog!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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