Almond -- poppy seed scones
12 Scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Poppy seeds |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Solid vegetable shortening; |
| . chilled & cut into bits | ||
| ¼ | cup | Butter; unsalted, chilled & |
| . cut into bits | ||
| ⅓ | cup | Sour cream |
| 1 | large | Egg |
| 2 | teaspoons | Almond extract |
Directions
Traditionally served with tea in the afternoon, scones are lovely at brunch, too.
**********
Preheat the oven to 400øF. 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 3x2½-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 350øF oven for about 8 minutes. ** Bon Appetit -- December 96 **
Scanned and formatted for your use by The WEE Scot -- paul macGregor