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Fresh Lemon Scones

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  • Prep 20 min
  • Total 32 min
  • Servings 15
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These fresh-tasting, almond-flecked scones are delicious served with butter or margarine and preserves.
Updated Oct 2, 2006
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Ingredients

  • 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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Check scones for doneness at the minimum baking time. They're perfectly done when the top and bottom crusts are an even golden brown.
  • tip 2
    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

125 Calories, 7 g Total Fat, 3 g Protein, 14 g Total Carbohydrate

Nutrition Facts

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