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Lemon Poppy Seed Oatmeal Scones

Light lemony scones with a touch of white chocolate and poppy seed.
Course Bread, Breakfast
Keyword lemon, oatmeal, poppy seeds, scones, white chocolate
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 scones
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 1/2 cup flour
  • 1 cup oatmeal
  • 1/3 cup  sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon  salt
  • 1/2 cup butter, cold and cubed
  • 2 teaspoons  grated lemon zest
  • 1 egg, lightly beaten
  • 1/4 cup  lemon juice
  • 1/2 cup  buttermilk
  • 1 tablespoon  poppy seeds
  • 1/2 cup white chocolate chips

Instructions

  • Preheat oven 425 degrees. Line baking sheet with parchment paper.
  • In large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
  • Cut in butter with pastry blender until mixture resembles coarse crumbs. Add grated lemon zest. In small bowl, stir together egg, lemon juice, and buttermilk.
  • Add milk mixture to flour mixture; stir together until dough forms a ball.
  • Stir in poppy seeds and white chocolate chips.
  • Turn dough onto floured surface; knead 5 to 10 times. Pat into a 10 inch circle. Cut into 10 wedges. Place wedges onto prepared baking sheet.
  • Bake at 425º for 12 to 15 minutes or until golden brown.
  • Remove from baking sheet and transfer to wire rack to cool.