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Category: Baked Goods/Scones
Rating: (?) Not Yet Rated
Contributing Chef: james
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French/Traduisez -
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Title: Almond -- Poppy Seed Scones
Ingredients:
12 Servings
2 Cup All-purpose flour
1/3 Cup Sugar
1 Tbl Poppy seeds
1 Tsp Baking powder
1/2 Tsp Salt
1/2 Cup Solid vegetable shortening
. chilled & cut into bits
1/4 Cup Butter, unsalted, chilled &
. cut into bits
1/3 Cup Sour cream
1 Large Egg
2 Tsp Almond extract
Method of Preparation:
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. ** Bon Appetit -- December 96 ** Scanned and formatted for your use by The WEE Scot -- paul macGregor |
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