How to Make Lemon Poppyseed Scones - A Step-by-Step Guide

There's something about the combination of tart lemon and nutty poppyseeds that just screams "springtime." And what better way to embrace the seasons than by baking a batch of delicious Lemon Poppyseed Scones? These buttery, crumbly scones are the perfect accompaniment to your morning coffee or afternoon tea, and they're surprisingly easy to make. Whether you're hosting a brunch, craving a homemade treat, or simply looking for a new baking project, these scones are a must-try.

The bea...

Read more

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

Information

  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Servings: 12
  • Yield: 12 scones

  • 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.
  • Nutrition

    341 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 23mg
    • Sodium: 341mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 3g
    • Total Sugars: 9g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 124mg
    • Iron: 2mg
    • Potassium: 130mg