Lemon Oat Scones (with lemon glaze)

14 32 196
Ingredients Minutes Calories
Prep Cook Servings
20 min 12 min 18
Lemon Oat Scones (with lemon glaze)
Health Highlights


1/3 cup Butter, unsalted (cold)
1 1/4 cup All-purpose white flour
1/2 cup Quick oats
3 tbsp Turbinado sugar
2 1/2 tsp Baking powder (non-aluminum)
1/4 tsp Sea Salt
2 tsp Lemon peel (zest)
1 large Egg (room temperature)
1/2 cup Almonds, toasted (chopped)
5 tbsp Cream, half and half, 10% M.F.
1/3 cup Butter, unsalted (melted -for glaze)
1/2 tsp Lemon peel (zest) (for glaze)
2 cup, sifted Powdered/icing sugar (for glaze)
3 tbsp Lemon juice (fresh squeezed -for glaze)


Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt with pastry blender or two knives til mixture resembles fine crumbs. Stir in 1 beaten egg, chopped almonds, lemon peel and just enough half & half so dough leaves sides of bowl.

Turn dough onto lightly floured surface and knead lightly 10 times. Pat into 1/2-inch rectangle and cut into triangles with sharp knife. Place on ungreased cookie sheet. Brush tops of triangles with remaining beaten egg. Bake 10-12 mins, til golden brown. Remove scones from cookie sheet and cool on wire rack.

As scones cool, mix all glaze ingredients til well blended and smooth. Dip top of each scone in glaze, allowing excess to drip back into bowl. Place each scone back on cookie sheet til glaze is set. Any leftover glaze can be drizzled back onto the scones. You can make swirls to add a nice touch.

**Recipe and photos by Renee’s Gourmets**

Nutrition Facts

Per Portion

Calories 196
Calories from fat 90
Calories from saturated fat 45
Total Fat 10.0 g
Saturated Fat 5.0 g
Trans Fat 0.4 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.4 g
Cholesterol 33 mg
Sodium 44 mg
Potassium 129 mg
Total Carbohydrate 24.1 g
Dietary Fiber 1.0 g
Sugars 14.0 g
Protein 2.9 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.1

Energy sources


Meal Type(s)