Recipe - Almond-Poppy Seed Scones

2 cup Plain flour
1/3 cup Sugar
1 tablespoon Poppy seeds
1 teaspoon Baking powder
One half teaspoon Salt
100 g Chilled solid vegetable
shortening; (copha) , cut
into
; pieces
100 g Chilled unsalted butter; cut
into pieces
1/3 cup Sour cream
1 lg Egg
2 teaspoon Almond extract
3 tablespoon Slivered almonds; toasted

Preheat oven to 200øc.

Place the flour, sugar, poppy seeds, baking powder and salt in a food
processor. With the motor running, add the shortening and butter and
process until mixture resembles coarse breadcrumbs.

Whisk sour cream, egg and almond extract in small bowl to blend. Add
to the flour mixture in the processor and pulse just until dough
forms a ball, do not overprocess. Transfer dough to lightly floured
work surface.

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.

Place the scones close together on a nonstick oven tray and brush
with a little extra milk. Bake until puffed and pale golden, about 15
minutes.

Converted by MC_Buster.

Per serving: 709 Calories (kcal); 39g Total Fat; (48% calories from
fat); 15g Protein; 79g Carbohydrate; 221mg Cholesterol; 1655mg Sodium
Food Exchanges: One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 0
Fruit; 7 Fat; 4 One half Other Carbohydrates

Converted by MM_Buster v2.0n.