Start your morning with the sunny tang of lemon and some whole-grain goodness.
Preheat oven to 425.
Zest half of one lemon. (Save the other half for glaze.) Squeeze juice from lemon half into measuring cup and add milk, cream or rice milk to equal 3/4 cup.
In food processor or bowl, combine:
1 cup unbleached flour
3/4 cup whole wheat flour
3/4 cup oats
3 tablespoons packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg or mace
Lemon zest from above
1 stick butter
Slowly add milk/lemon juice mixture until combined. Scoop out dough onto lightly floured surface and knead gently until it comes together into a ball.
Pat dough into 8" circle. Cut with pizza cutter or bench knife into 8 equal triangles. Place on greased baking sheet about 1" apart. (I bake mine on a pizza stone; no need to grease.)
In bowl, lightly beat 1 egg with fork. Brush scones with beaten egg and sprinkle with raw sugar.
Bake for 15-20 minutes or until golden brown. Remove from oven and cool slightly on rack.
While scones are baking, make glaze in small bowl:
Melt 1 tablespoon butter
Add zest from other half of lemon
Squeeze some of the juice from leftover lemon half
Stir in 3/4 cup powdered sugar. Add lemon juice/powdered sugar as needed to make a good spreading consistency.
When scones have cooled slightly, spread with glaze. Enjoy!