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    Almond Poppyseed Scones


    Source of Recipe


    Amy

    List of Ingredients




    2 cup All-purpose flour
    1/3 cup Sugar
    1 tbl Poppy seeds
    1 tsp Baking powder
    1/2 tsp Salt
    1/2 cup Solid vegetable shortening, chilled & cut into bits
    1/4 cup Butter, unsalted, chilled & cut into bits
    1/3 cup Sour cream
    1 lrg Egg
    2 tsp Almond extract

    Recipe




    Preheat the oven to 400 F. 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 350 F oven for about 8 minutes.

 

 

 

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