Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           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
     1/4  teaspoon      Salt
   2      teaspoons     Grated lemon peel
   1                    Egg -- beaten
     1/2  cup           Toasted chopped almonds
   5      tablespoons   Half-and-half
   1                    Egg -- beaten

Preparation:

*if using self-rising flour Omit baking powder and salt Heat oven to 400 degrees. Cut margarine into flour, oats, sugar, baking powder, lemon peel and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired.