Try this Almond -- Poppy Seed Scones recipe, or contribute your own.Suggest a better description
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 rewarm in foil in a 350F oven for about 8 minutes. A great recipe from: The Recipe Collector Web Page http://users.southeast.net/~tbankerd Posted to MM-Recipes Digest V4 #9 by firstname.lastname@example.org on Mar 11, 1999
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|Serving Size: 1 Scone (57g)|
|Recipe Makes: 12 Scones|
|Calories from Fat: 94 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 24.9mg||8 %|
|Sodium 306.6mg||11 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 31.9g|
|Protein 2.9g||4 %|
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Calories per serving: 235
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