Serves: 12
Total Calories: 280
Directions
1 Preheat the oven to 375 degrees F (190 degrees C).
2 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.
3 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.
4 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.
Note:
To make your own oat flour, process regular or quick cooking oats to a
fine powder in a blender or food processor
This Lemon Poppy Seed Scones recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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