Fresh Lemon Scones

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

Prep Time

Minutes

Total Time

Minutes

Makes

scones

1/3

cup butter or margarine (firm)

1 1/4

cups Gold Medal® all-purpose flour

1/2

cup quick-cooking oats

tablespoons sugar

2 1/2

teaspoons baking powder

teaspoons grated lemon peel

1/4

teaspoon salt

egg, beaten

1/2

cup slivered almonds, toasted

to 6 tablespoons half-and-half

egg, beaten

Sugar, if desired

Heat oven to 400ºF.
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.
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.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool.

Makes 15 scones

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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 (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*:

Exchanges:

1 Starch;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Fresh Lemon Scones

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens