Reviewed: May 24, 2007

Delicious with a bit of apricot jam and cold class of milk! I followed other raters' suggestions and added more lemon zest (full lemon's worth) and less baking soda (3 teaspoons only) and it was just right.

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9 users found this review helpful

Reviewer:

littlelambie

Reviewed: Mar. 16, 2007

These were good....even though I changed it just a wee bit. I didn't have oat flour, but had 1 1/2 cups Kamut flour to use up and added 1/2 cup of spelt flour to make 2 cups. I also used soya and added vinegar to 'make' buttermilk. I then added 1/2 tsp. of lemon extract for more lemon flavour and more poppyseeds, just cus' I can never get ewnough! Lastly I sprinkled a little raw sugar on top before going into the oven. I needed to cook these for closer to 17 minutes.

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4 users found this review helpful

Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Reviewed: Jan. 12, 2007

Mmmm. These were delicious! I put in a tad bit more lemon zest, and added about a third teaspoon of butter flavoring. From now on I'll add about 1/2 T more lemon zest.

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5 users found this review helpful

Reviewer:

Anna Christine

Cooking Level: Intermediate

Living In: Pamplona, Navarra, Spain

Reviewed: May 29, 2005

I bought some of these in our grocery store bakery and wanted to make them myself. I used smaller (approx 5 in. diameter by 1 in. thick) pieces of the dough cut into pie wedges for nice bite-sized pieces. There was way too much baking powder in this recipe, making it taste 'salty' and not enough sugar or lemon flavor (and I followed the recipe exactly). I will probably try this recipe again, but with more lemon zest and sugar; less baking powder. Consistency was good and it was relatively easy to make and has some healthy ingredients too.

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13 users found this review helpful