Line a large baking tray with parchment and pre-heat the oven.
Put the flour and baking powder into a bowl, and blend together well.
Drizzle the honey and oil over the flour and blend with a fork until the mixture resembles breadcrumbs.
Grate the lemon into the bowl, add the pine nuts and stir to combine.
Squeeze the lemon into a jug and add water to make 150 ml of liquid.
Pour the liquid into the bowl and stir to make a soft, spongy mass of dough.
Spoon the dough into 9 piles on the prepared baking tray.
Gently tease the piles of dough into circles and brush the tops with water.
Bake for 22–25 minutes.
Large oven tray, parchment
180°C, Fan 160°C, 350°F, Gas 4
These were ok but something in the taste was lacking and didn’t compliment the buckwheat or maybe it was too much lemon. I much prefer the date and buckwheat scones.
06 Sep 2020
Very good! Soft and tender scones, wonderful with jam or applesauce. Highly recommend this recipe. Good thing these are so easy to make, because they were eaten so quickly.
Made some adjustments:
- Instead of honey, I used another sugar syrup (rice syrup)
- instead of a lemon and its rind, I used 2 Tbsp lemon juice and a 6 g pkg of lemon zest (in theory, 1 lemon produces 1 Tbsp of lemon zest)
- instead of pine nuts, I used granola. You could also try raisins, dried cranberries, pumpkin seeds, or other nuts.
- instead of parchment paper, I used a little olive oil on the baking sheet.
Note that the 150 ml tepid water at the end of the recipe is the same water that is used to add to the 2 Tbsp of lemon juice to get to the 150 ml volume. DON'T add twice.