Lemon Poppyseed Scones

01Method

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   Whisk together the oat flour, whole wheat pastry flour, all-purpose flour, baking powder, salt, and sugar in a large bowl. Work the shortening and butter into the dry mixture until the pieces are no larger than small peas. Fold in the lemon zest and poppy seeds. Create a well in the centre, pour in the buttermilk, and stir only until the dry ingredients are just combined.

3. 3

   Turn the dough out and divide it into two equal portions. Flatten each portion into a circle about 1 inch thick, then cut each circle into 6 pie-style wedges. Arrange the wedges on a baking sheet and brush the tops with the melted butter.

4. 4

   Bake for 12 to 15 minutes, until the scones are lightly golden. Transfer to a wire rack to cool, which helps them hold together.