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.

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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 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

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