Fresh Lemon Scones

 

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.