| 1/3 | cup butter or margarine (firm) |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | cup quick-cooking oats |
| 3 | tablespoons sugar |
| 2 1/2 | teaspoons baking powder |
| 2 | teaspoons grated lemon peel |
| 1/4 | teaspoon salt |
| 1 | egg, beaten |
| 1/2 | cup slivered almonds, toasted |
| 4 | to 6 tablespoons half-and-half |
| 1 | egg, beaten |
| Sugar, if desired |
| 1. | Heat oven to 400ºF. |
| 2. | Cut butter into flour, oats, 3 tablespoons sugar, the baking powder, lemon peel and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves side of bowl. |
| 3. | Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place about 2 inches apart on ungreased cookie sheet. Brush dough with 1 egg; sprinkle with sugar. |
| 4. | Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. |
|
| Check scones for doneness at the minimum baking time. They're perfectly done when the top and bottom crusts are an even golden brown. |
|
| To toast nuts, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until nuts are golden brown and you can smell the toasted aroma. |
Nutrition Information:
125 ( 65 ); 7 g ( 3 g); 40 mg; 160 mg; 14 g ( 1 g); 3 g 4 %; 0%; 6 %; 4 % 1 ; 1