FRESH LEMON SCONES

Fresh Lemon Scones image

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

Provided by Betty Crocker Kitchens

Time 32m

Yield 15

Number Of Ingredients 12

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

Steps:

Heat oven to 400°F.
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.

Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg