|20 min||12 min||18|
|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||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**