Lemon Poppyseed Scones recipe

12 servings

2 cups oat flour

1 1/4 cups whole wheat pastry flour

1 1/4 cups all-purpose flour

4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup white sugar

1/2 cup shortening

1/2 cup butter

1 tablespoon grated lemon zest

2 tablespoons poppy seeds

2/3 cup buttermilk

1 tablespoon melted butter

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar.

Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas.

Stir in the lemon zest and poppy seeds.

Make a well in the center and pour in the buttermilk.

Stir just until the dry ingredients are moistened.

Divide the dough into 2 pieces.

Pat each one into a 1 inch thick circle.

Cut circles into 6 wedges like a pie.

Place pieces onto a baking sheet, and brush the tops with melted butter.

Bake for 12 to 15 minutes in the preheated oven, until lightly browned.

Cool on a wire rack so they do not get too crumbly.