Almond -- Poppy Seed Scones Recipe
Yield: 12 SconesRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1/3 cup: Sugar,
1 tbsp: 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,
Directions:
Traditionally served with tea in the afternoon, scones are lovely at
brunch, too.
**********
Preheat the oven to 400
F. 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 350
F oven for about 8 minutes. ** Bon
Appetit -- December 96 **
Scanned and formatted for your use by The WEE Scot -- paul
macGregor
Source from luhu.jp
brunch, too.
**********
Preheat the oven to 400
F. 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 350
F oven for about 8 minutes. ** Bon
Appetit -- December 96 **
Scanned and formatted for your use by The WEE Scot -- paul
macGregor
Source from luhu.jp