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 🙂
(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.
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