Serves: 8
Total Calories: 200
1. Heat the oven to 400°.
2. Combine flour, oats, sugar, baking powder, salt and butter in food processor or mixing bowl. Process or mix on low until butter is incorporated and mixture resembles coarse crumbs.
3. Add lemon zest and half and half. Stir with fork until dry ingredients are moistened.
4. Dump onto floured surface and knead 5 or 6 times until smooth. Divide dough in half.
5. Roll one piece of dough into an 8-inch circle. Arrange raspberries or spread with raspberry jam. Roll other piece of dough into 8-inch circle and carefully place on top of raspberries. If using raspberry jam, spread within 3/4-inch of edge and press to seal.
6. With a pizza cutter, cut into 8 wedges. Place on baking sheet that has been coated with cooking spray.
7. Brush with half and half and sprinkle with sugar. Bake for 12 to 15 minutes, until golden brown.
This Raspberry Scones recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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