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Lemon-Oat Scones




Source of Recipe


Internet


List of Ingredients




15 scones

1/3 c Firm Stick Margarine
1 1/4 c All-Purpose Flour
1/2 c Quick-Cooking Oats
3 tb Sugar
2 1/2 ts Baking Powder
2 ts Grated Lemon Peel
1/4 ts Salt
1 lg Egg, beaten
1/2 c Raisins
6 tb Half-and-Half
1 lg Egg, beaten


Recipe



Heat oven to 400F degrees.

Cut margarine into combined flour, oats, sugar, baking powder, lemon peel,
and salt in a medium bowl, using a pastry blender or crisscrossing 2
knives, until mixture looks like fine crumbs. Stir in 1 egg, the raisins,
and just enough half-and-half so dough leaves the side of the bowl.

Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll or
pat into a 1/2-inch thick rectangle and cut into diamond shapes with a
sharp knife. Place on ungreased cookie sheet. Brush dough with remaining
beaten egg.

Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet to wire rack. Serve warm if desired.