Light And Easy Lemon Scones

Directions

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 180° 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.