These fresh-tasting scones are delicious served with margarine or butter and preserves. 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 golden brown and you can smell the toasted aroma.
Makes about 15 scones
1/3 cup firm margarine or butter
1-1/4 cups Gold Medal(r) 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
Heat oven to 400F
Cut margarine 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.
1 Scone: 125 calories (65 calories from fat); 7 g fat (2 g saturated); 30 mg cholesterol; 180 mg sodium; 14 g carbohydrate (1 g dietary fiber); 3 g protein.