In many baked goods, honey and corn syrup are interchangeable. Since lemon flavor dominates these tasty scones, save your honey for another time and use light corn syrup in its place.
2 1/3 cup instant baking mix
2 Tbsp sugar
4 Tbsp butter
1/2 cup chopped pecans
3 Tbsp honey
1/2 tsp lemon extract
1 tsp grated lemon peel
1/2 cup heavy cream
Preheat oven to 400°F. Combine baking mix and sugar in a large bowl. Cut butter into baking mix with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.
Combine honey, lemon extract, lemon peel and cream in a small bowl; add to sugar mixture, stirring just until mixture forms a soft ball. Add more baking mix if dough becomes too sticky.
Place dough on a floured surface. Roll to 1/2-inch thickness. Cut out scones with a 2-inch biscuit cutter.
Place scones 1/2 inch apart on a baking sheet. Bake until golden brown, about 10 minutes.
For super-fast lemon peel, remove the yellow part of the peel with a swivel-type vegetable peeler. Grind the peel in a blender. Freeze any leftover peel for up to 2 months.