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|Lemon Poppyseed Scones|
"A one of a kind twist on scones with a lemon taste. Good with any topping or just undeniable."
- 2 cups oat flour
- 1 1/four cups complete wheat pastry flour
- 1 1/four cups all-reason flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup white sugar
- half of cup shortening
- half of cup butter
- 1 tablespoon grated lemon zest
- 2 tablespoons poppy seeds
- 2/3 cup buttermilk
- 1 tablespoon melted butter
|Prep : 30M||Cook : 12M||Ready in : 42M|
- Preheat the oven to 375 degrees F (a hundred ninety stages C).
- In a large bowl, stir together the oat flour, complete wheat flour, all-reason flour, baking powder, salt and sugar. Cut in shortening and half of cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a nicely within the middle and pour in the buttermilk. Stir just until the dry ingredients are moistened.
- Divide the dough into 2 pieces. Pat each one right into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place portions onto a baking sheet, and brush the tops with melted butter.
- Bake for 12 to fifteen mins within the preheated oven, until gently browned. Cool on a wire rack so that they do now not get too crumbly.
- To make your very own oat flour, method normal or short cooking oats to a quality powder in a blender or meals processor.
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