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Almond -- Poppy Seed Scones breads, holidays, scot/irish 2 cup all-purpose flour 1/3 cup sugar 1 tablespoon poppy seeds 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup solid vegetable shortening 1 . chilled & cut into bits 1/4 cup butter; unsalted, chilled & 1 . cut into bits 1/3 cup sour cream 1 large egg 2 teaspoon almond extract Traditionally served with tea in the afternoon, scones are lovely at brunch, too. ********** Preheat the oven to 400řF. 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 350řF oven for about 8 minutes. ** Bon Appetit -- December 96 ** Scanned and formatted for your use by The WEE Scot -- paul macGregor Yield: 12 scones Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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