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  • Almond Poppy Seed Scones

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    Almond Poppy Seed Scones
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. plain flour
    • 1/3 c. sugar
    • 1 Tbsp. poppy seeds
    • 1 tsp baking pwdr
    • 1/2 tsp salt
    • 100 gm chilled solid vegetable shortening, (copha) , cut into pcs
    • 100 gm chilled unsalted butter, cut into pcs
    • 1/3 c. lowfat sour cream
    • 1 lrg egg
    • 2 tsp almond extract
    • 3 Tbsp. slivered almonds, toasted

    Directions

    1. Preheat oven to 200 c.
    2. Place the flour, sugar, poppy seeds, baking pwdr and salt in a food processor. With the motor running, add in the shortening and butter and process till mix resembles coarse breadcrumbs.
    3. Whisk lowfat sour cream, egg and almond extract in small bowl to blend. Add in to the flour mix in the processor and pulse just till dough forms a ball, don't over-process. Transfer dough to lightly floured work surface.
    4. Flatten the dough into a 15mm. deep slab. Using a 6cm. round cutter, cut as many circles as you can then gather the scraps and flatten, cutting as many more scones as you can.
    5. Place the scones close together on a non-stick oven tray and brush with a little extra lowfat milk. Bake till puffed and pale golden brown, about 15 min.

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