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Name: Almond -- Poppy Seed Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 lg Egg; 1/3 c Sugar; 2 c All-purpose flour; 1/3 c Sour cream; 1 . cut into bits; 1/2 ts Salt; 1 . chilled & cut into bits; 1 ts Baking Powder; 1 tb Poppy seeds; 2 ts Almond extract; 1/2 c Solid vegetable shortening; 1/4 c Butter; unsalted, chilled &

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INGREDIENTS

1 lg Egg
1/3 c Sugar
2 c All-purpose flour
1/3 c Sour cream
1 . cut into bits
1/2 ts Salt
1 . chilled & cut into bits
1 ts Baking Powder
1 tb Poppy seeds
2 ts Almond extract
1/2 c Solid vegetable shortening
1/4 c Butter; unsalted, chilled &

Scones

INSTRUCTIONS

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 tbankerd@leading.net on Mar 11, 1999

NOTES

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Almond -- Poppy Seed Scones

1 lg Egg
1/3 c Sugar
2 c All-purpose flour
1/3 c Sour cream
1 .  cut into bits
1/2 ts Salt
1 .  chilled & cut into bits
1 ts Baking Powder
1 tb Poppy seeds
2 ts Almond extract
1/2 c Solid vegetable shortening
1/4 c Butter; unsalted, chilled &

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 tbankerd@leading.net on Mar 11,  1999

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Nutrition

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Serving Size: 1 Scone (57g)
Recipe Makes: 12 Scones

Calories: 235
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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