If you're after a lemon scones recipe with honey, try Honey-Lemon Scones.
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
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.