Lemon Love Scones

The Autumn season brings the chilly air, which sends us inside, safe and warm. What does being inside my cozy house inspire me to do? You guessed it, bake!

I cracked open my handy handy Betty Crocker red cookbook (you know, that cookbook, the one everyone has!) I found a yummy recipe for Lemon-Oat Scones and it turned out absolutely delish. I thought I'd share it with all of you lovely readers!

Lemon-Oat Scones
Prep: 15 min; Bake: 12 min
Makes about 15 scones

1/3 cup firm stick margarine or butter
1 1/4 cups all-purpose or whole wheat flour
1/2 cup quick-cooking oats
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 large egg, beaten
1/2 cup raisins, currants, dried blueberries, cherries, or cranberries (pick one kind)
4 to 6 tablespoons half-and-half (I used 3% milk instead)
1 large egg, beaten
1 mamma to bake the scones with love ;)
1 (or more if you have 'em!) little helper(s)

1. Heat oven to 400 degrees
2. Cut margarine into flour, oats, sugar, baking powder, lemon peel and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mexture looks like fine crumbs. Stir in 1 egg, dried fruit and just enough half-and-half so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick and cut with floured biscuit cutter, or pat into 1/2 inch think rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with beaten egg. Sprinkle with sugar on top.
4. Bake 10-12 minutes or until golden brown. Immediately removed from cookie sheet to wire rack.

**I didn't have any dried fruit in the kitchen, so I just skipped that part. The scones still tasty yummy without it. 

What is your favorite food to bake when the weather turns chilly? 

Comment below and you are entered to win personalized stationary in my giveaway!

Hurry, contest ends in 11 hours!