2 large Lemons
3 1/2 cups All-purpose flour
2 tablespoons Baking powder
1/2 teaspoon Salt
Sugar
6 tablespoons Margarine/butter (3/4 stick)
2 large Egg -- beaten
1 cup Plus 2 tbsp. half & half
1 1/2 cups Walnuts -- chopped

Preheat oven to 400`F. Grease large cookie sheet. Grate peel from lemons; reserve lemon for use another day. In large bowl, mix lemon peel, flour, baking powder, salt, and 1/2 cup sugar. With pastry blender or two knives use scissor fashion, cut in margarine or butter until mixture resembles cornmeal. Stir in eggs, 1 cup half & half, and 1 cup chopped walnuts just until ingredients are blended.
Spoon dough onto floured surface. (Dough will be sticky.) With lightly floured hands, pat dough into 9-inch round. Brush 2 tbsp. half & half over dough; sprinkle with 1 tbsp. sugar. Top with remaining 1/2 cup chopped walnuts, pressing them slightly into dough. With knife, cut dough into 8 wedges. With pancake turner, place scones, 2 inches apart, on cookie sheet. Bake scones 15 to 20 minutes until golden. Serve scones warm, or remove them to wire rack to cool completely. Reheat if desired. Makes 8 scones.