Old-Fashioned Lemon Scones

These fresh citrus scones are delicious with tea or coffee.

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

Serves: 6

Ingredients

  • 1¼ cups white whole-wheat flour
  • ½ cup rolled oats
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • ⅓ 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
  • ¼ cup half-and-half

Directions

  • 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 ½" thick. Cut the dough into 4" squares and then cut into triangles.
  • Place triangles about 2" 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.

Recipe Information

Serves: 6

Ingredients

  • 1¼ cups white whole-wheat flour
  • ½ cup rolled oats
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • ⅓ 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
  • ¼ cup half-and-half

Directions

  • 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 ½" thick. Cut the dough into 4" squares and then cut into triangles.
  • Place triangles about 2" 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat14g
Saturated Fat8g
Cholesterol95mg
Sodium130mg
Total Carbohydrate35g
Dietary Fiber3g
Sugars10g
Protein7g