Lemon Poppyseed Scones

A different twist on scones with a lemon flavor. Good with any topping or just plain.

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 341 calories; protein 5.4g; carbohydrates 37.5g; fat 19.7g; cholesterol 23.4mg; sodium 341.4mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.