Old-Fashioned Lemon Scones

These fresh citrus scones are delicious with tea or coffee.

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄4 cups white whole-wheat flour
  • 1⁄2 cup rolled oats
  • 2 tsp. baking powder
  • 1⁄4 tsp. sea salt
  • 1⁄3 cup cold butter
  • 3 Tbsp. honey
  • 2 Tbsp. lemon juice
  • 2 tsp. grated lemon peel
  • 2 Tbsp. chopped candied lemon peel
  • 2 large eggs, divided
  • 1⁄4 cup half-and-half


  • Preheat oven to 400°F.
  • Mix flour, oats, baking powder, and salt in a large bowl. Using a pastry blender or two knives, cut the butter into the mixture until the butter looks like pea-size crumbs.
  • Stir in honey, lemon juice, lemon peel, candied lemon peel, 1 egg, and half-and-half until the dough pulls away from the sides of the bowl.
  • Turn the dough onto a lightly floured surface and knead 10 times. Roll dough into a rectangle about 1⁄2 inch thick. Cut the dough into 4-inch squares and then cut into triangles.
  • Place triangles about 2 inches apart on a parchment-lined baking sheet. Beat remaining egg in a small bowl. Use a pastry brush to brush top and sides of the scones with beaten egg.
  • Bake 10 minutes until golden brown.