Fresh Lemon Scones

These fresh-tasting, almond-flecked scones are delicious served with butter or margarine and preserves.

Prep Time: 20 min
Total Time: 32 min
Makes: 15 scones

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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.

Success

Check scones for doneness at the minimum baking time. They're perfectly done when the top and bottom crusts are an even golden brown.

How-To

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:

1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 160 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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