Lemon-Oat Scones

Lemon-Oat Scones

Ingredients:
1/3 cup margarine or butter
1 1/4 cups all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons grated lemon peel
1/2 teaspoon salt
1 egg -- beaten
1/2 cup chopped almonds -- toasted
4 tablespoons half-and-half (4 to 6 tablespoons)
1 egg -- beaten

Directions:
Heat oven to 400º. Cut margarine into flour, oats, sugar, baking powder,
lemon peel and salt with pastry blender in medium bowl until mixture
resembles 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; gently roll in flour to coat.
Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured
2-inch round cutter or cut into diamond shapes with sharp knife. Place on
ungreased cookie sheet. Brush 1 egg over dough.
Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Cool on wire rack. Split scones; spread with margarine and
serve with strawberry preserves if desired.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"15 Scones"
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