| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy, Eggs |
|
Prodigy, Basics |
12 |
Scones |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Poppy seeds |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Solid vegetable shortening |
| 1 |
|
. chilled & cut into bits |
| 1/4 |
c |
Butter; unsalted, chilled & |
| 1 |
|
. cut into bits |
| 1/3 |
c |
Sour cream |
| 1 |
lg |
Egg |
| 2 |
ts |
Almond extract |
INSTRUCTIONS
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.
A great recipe from: The Recipe Collector Web Page
http://users.southeast.net/~tbankerd
Posted to MM-Recipes Digest V4 #9 by tbankerd@leading.net on Mar 11,
1999
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