Lemon Poppyseed Scones

• 2 cups oat flour
• 1 1/4 cups whole wheat pastry flour
• 1 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup shortening
• 1/2 cup butter
• 1 tablespoon grated lemon zest
• 2 tablespoons poppy seeds
• 2/3 cup buttermilk
• 1 tablespoon melted butter

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

flour, whole wheat pastry flour, flour, baking powder, salt, white sugar, shortening, butter, lemon zest, poppy seeds, buttermilk, butter

Taken from www.allrecipes.com/recipe/71604/lemon-poppyseed-scones/ (may not work)