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Title: Almond -- Poppy Seed Scones
Categories: Magazine Irish Bread Holiday
Yield: 12 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 & cut into bits | ||
| 1/4 | c | Butter; unsalted, chilled & |
| . 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.
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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 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 350øF oven for about 8 minutes. ** Bon Appetit -- December 96 **
Scanned and formatted for your use by The WEE Scot -- paul macGregor
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