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
  • Servings 15

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
125
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
40 mg
40 %;
Sodium
160 mg
160 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% 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.