Scones: Poppy Seed Almond Scones

posted by Mai 02-20-103 6:59 AM

Poppy Seed Almond Scones

2 c All-purpose flour
1/3 c Sugar
1 tb Poppy seeds
1 ts Baking powder
1/2 ts Salt
1/2 c Solid vegetable shortening, chilled and cut into bits
1/4 c Butter; unsalted, chilled and cut into bits
1/3 c Sour cream
1 lg Egg
2 ts Almond extract

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 re-warm in foil in a 350F oven for about 8 minutes

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