This recipe is inspired by my first cookbook, Betty Crocker’s New Cookbook. This cookbook is filled to the brim with all the classic, old-fashioned favorites. One such recipe is for yummy biscuit-like scones. Betty Crocker calls hers Lemon Oat Scones. I made some slight changes to make these a little healthier but stayed mostly true to the original. We really liked these scones and thought they were moist and hearty, due to the oats! They are not terribly sweet so you will find them delicious anytime of the day! Best served warm with sugar-free jam, creamed honey, sweet butter, or all three! Enjoy!
Old Fashioned Lemon Scones
1/3 cup Cold Butter
1 1/4 cups White Wheat or Whole Wheat Flour
1/2 cup Oats
3 Tablespoons Raw Honey
2 1/2 teaspoons Baking Powder
2 teaspoons Grated Lemon Peel
2 Tablespoons Lemon Juice
1/4 teaspoons Sea Salt
1 Large Egg, beaten
4 Tablespoons Half-and-Half
For Egg Wash: 1 Large Egg, beaten
Pre-heat oven to 400 degree. Mix all the dry ingredients in a large bowl and then cut butter in using a pastry blender or crisscrossing 2 knives in the mixture until it looks like pea sized crumbs. Stir in orange juice, peel, and egg. Stir in the half-and-half or coconut milk until the dough leaves the sides of the bowl.
Turn the dough onto a lightly floured surface and knead 10 times. Then roll or mash the dough down with your hands until it was basically a rectangle about 1/2 inch thick. I used a knife to cut diamond shapes into the dough. You could make fun shapes with a cookie cutter.
Place these on a parchment paper lined baking tray. With a pastry brush (or a spoon) brush the top and sides of these with the egg wash and bake 10-12 minutes until golden brown.