Lemon-flavored scones with a unique touch. good plain or with any topping.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Total Time: | 42 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 2 cups oat flour
- 1 ¼ cups whole wheat pastry flour
- 1 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup white sugar
- ½ cup shortening
- ½ cup butter
- 1 tablespoon grated lemon zest
- 2 tablespoons poppy seeds
- ⅔ cup buttermilk
- 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.
- To make your own oat flour, process regular or quick cooking oats to a fine powder in a blender or food processor.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 341 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These are so good! Easy to make and just about perfect and what a great basic recipe to play with for different flavors. I added extract to this, only used 3 teaspoons of baking powder, used brown sugar instead of white and it needed a lot more buttermilk, like double. I just used the buttermilk until slightly moist and still crumbly. Mine also took twice the time. Fantastic after those changes.
Delicious with a bit of apricot jam and cold class of milk! I followed other raters’ suggestions and added more lemon zest (full lemon’s worth) and less baking soda (3 teaspoons only) and it was just right.
These were good….even though I changed it just a wee bit. I didn’t have oat flour, but had 1 1/2 cups Kamut flour to use up and added 1/2 cup of spelt flour to make 2 cups. I also used soya and added vinegar to ‘make’ buttermilk. I then added 1/2 tsp. of lemon extract for more lemon flavour and more poppyseeds, just cus’ I can never get ewnough! Lastly I sprinkled a little raw sugar on top before going into the oven. I needed to cook these for closer to 17 minutes.
Mmmm. These were delicious! I put in a tad bit more lemon zest, and added about a third teaspoon of butter flavoring. From now on I’ll add about 1/2 T more lemon zest.
I bought some of these in our grocery store bakery and wanted to make them myself. I used smaller (approx 5 in. diameter by 1 in. thick) pieces of the dough cut into pie wedges for nice bite-sized pieces. There was way too much baking powder in this recipe, making it taste ‘salty’ and not enough sugar or lemon flavor (and I followed the recipe exactly). I will probably try this recipe again, but with more lemon zest and sugar; less baking powder. Consistency was good and it was relatively easy to make and has some healthy ingredients too.
Yum! My family flipped over these. Easy to make and simply delicious!