Light And Easy Lemon Scones

1. 1

   Prepare a madeleine baking pan by spreading some melted butter and sprinkling it with flour.

2. 2

   Melt 50 gr of high quality butter. Once it starts to melt add the skin of a quarter of a lemon cut in very small wedges. Take out of the fire when it is almost melted and set aside.

3. 3

   In a bowl, mix on high speed two whole eggs and a tablespoon of honey. Mix for at least five minutes, until it acquires a light yellow color.

4. 4

   In a separate small bowl combine three quarters of a cup of sifted flour, a pinch of salt and a teaspoon of baking powder.

5. 5

   Change the hand mixer utensils to the ones used for dough (in the form of spirals) or use a spatula, and mix the flour very gently and slowly into the egg mixture.

6. 6

   When it has an even consistency add the melted butter with the lemon wedges, and mix again. Careful not to splatter the butter all over. (I did!)

7. 7

   Immediately place the dough in the madeleine baking pan. Use one generous tablespoon per space. Bake for 10 to 12 minutes in a 180u00b0 C. oven.

8. 8

   Let the scones cool a little before taking them out of the pan. Serve them on their own or with jam. I served them with homemade fig jam.

* Per serving · 4 servings · Values may vary.

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