Old Fashioned Lemon Scones (Honey)

11⁄4 cups white wheat or whole wheat flour
1⁄2 cup oats
3 tablespoons honey
21⁄2 teaspoons baking powder
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1⁄4 teaspoon salt
1 large egg, beaten
4 tablespoons half-and-half or coconut milk



Directions
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. Use a knife or cookie cutter to cut diamond shapes into the dough.
Place them on a parchment paper lined baking tray. With a pastry brush (or a spoon) brush the top and sides with the egg wash.
Bake 10-12 minutes until golden brown.
Best served warm with sugar-free jam, creamed honey, sweet butter, or all three!
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