Lemon Poppyseed Scones

Name: Lemon Poppyseed Scones
Total time: 42
Yield: 12
Ingredients: 2 cups oat flour; 1.25 cups whole wheat pastry flour; 1.25 cups all-purpose flour; 4 teaspoons baking powder; 0.75 teaspoon salt; 0.5 cup white sugar; 0.5 cup shortening; 0.5 cup butter; 1 tablespoon grated lemon zest; 2 tablespoons poppy seeds; 0.66666668653488 cup buttermilk; 1 tablespoon melted butter

Recipe by EGGIE4 from allrecipes.com

42 Mins.

Ingredients

12 servings

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2 cups oat flour
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1.25 cups whole wheat pastry flour
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1.25 cups all-purpose flour
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4 teaspoons baking powder
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0.75 teaspoon salt
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0.5 cup white sugar

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0.5 cup shortening
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0.5 cup butter
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1 tablespoon grated lemon zest
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2 tablespoons poppy seeds
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0.66666668653488 cup buttermilk
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1 tablespoon melted butter

Instructions

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.