Almond Poppy Seed Scones
Almond Poppy Seed Scones
Serves:
Oven temp:
Prep Time:
Cooking Time:
Ingredients
| Qty | Ingredient |
| 1 lg | Egg |
| 1/3 cup | Sugar |
| 2 cup | All-purpose flour |
| 1/3 cup | Sour cream |
| 1 | . cut into bits |
| 1/2 teaspoon | Salt |
| 1 | . chilled & cut into bits |
| 1 teaspoon | Baking Powder |
| 1 tablespoon | Poppy seeds |
| 2 teaspoon | Almond extract |
| 1/2 cup | Solid vegetable shortening |
| 1/4 cup | Butter; unsalted, chilled &; unsalted, chilled & |
Method
| Step | Instruction |
| 1 | Traditionally served with tea in the afternoon, scones are lovely at brunch, too. ********** Preheat the oven to 400F. Mix the first 5 ingredients in a food processor. Add the shortening and the butter. Using on/off turns, process until the mixture resembles coarse meal. Whisk sour cream, egg and almond extract in a small bowl to blend. Add to the flour mixture in the food processor and pulse just until dough forms ball. Transfer dough to a lightly floured work surface. Press dough into a 15x3-inch rectangle. Cut into six 3x2 1/2-inch pieces. Cut each piece diagonally in half to form twelve triangles. Place the scones on a heavy baking sheet, spacing about 1-inch apart. Bake until puffed and pale golden, about 15 minutes. Can be made as much as 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in a 350F oven for about 8 minutes. A great recipe from: The Recipe Collector Web Page http://users.southeast.net/~tbankerd Posted to MM-Recipes Digest V4 #9 by tbankerd@leading.net on Mar 11, 1999 |
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