Recipe - Almond Poppy Seed Scones

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

Preheat oven to 200øc.

Mix together the sugar, poppyseeds, baking powder, flour and salt in
a food processor until well mixed. Add the shortening and butter and
using on/off turns, process until mixture resembles coarse
breadcrumbs. If necessary, add more flour to correct the texture.

Whisk the sour cream, egg and almond extract in small bowl to blend.
Add to the flour mixture in processor and pulse just until dough
forms a ball.

Transfer dough to lightly floured work surface.

Press dough into a rectangle and using round cutters, cut out 12
rounds. Roll the remainder and reshape to cut more scones.

Place the scones on heavy large baking tray, spacing them 2 cm.
apart. Bake until puffed and pale golden, about 15 minutes. (These
can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then
rewarm in foil in 180øc. oven for 8 minutes.)

Converted by MC_Buster.

Per serving: 597 Calories (kcal); 28g Total Fat; (42% calories from
fat); 11g Protein; 76g Carbohydrate; 221mg Cholesterol; 1654mg Sodium
Food Exchanges: One half Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;
5 Fat; 4 One half Other Carbohydrates

Converted by MM_Buster v2.0n.