Honey Lemon Scones

Source: GRIT's Guide to Backyard Bees and Honey
By Kris Wetherbee 

Ingredients

• 2 cups unbleached flour

• 1 1⁄2 cups rolled oats

• 2 teaspoons baking powder

• 1⁄2 teaspoon baking soda

• 1⁄2 teaspoon salt

• 1⁄4 cup butter

• 1⁄2 cup chopped pecans

• 3 tablespoons finely chopped fresh lemon verbena leaves

• 1 egg, beaten

• 1⁄4 cup honey

• 1⁄2 cup plain nonfat yogurt

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla

• Honey for topping scones 

Directions

• Heat oven to 425°F.

• In large bowl, mix together flour, oats, baking powder, baking soda and salt.

• Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon verbena leaves.

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

• Make well in center of flour mixture.

• Pour honey mixture in well, and mix to form soft dough.

• Coat 12-inch cast-iron skillet with nonstick cooking spray or oil. With floured hands, pat dough into skillet.

• Score top into 8 pie-shaped wedges. Bake for 15 minutes, or until lightly browned. Serve warm with honey drizzled over top. Yields 8 scones.