Fresh Lemon Scones

Fresh Lemon Scones

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

Prep Time

20

Minutes

Total Time

32

Minutes

Makes

15

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.
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.