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Recipe Name: Almond Poppy Seed Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/3 Cup(s) Sugar
2 Tablespoon(s) Poppy seeds
1 Teaspoon(s) Baking Powder
1 1/2 Cup(s) Plain flour
1/2 Teaspoon(s) Salt
125 Gram(s) Solid vegetable shortening
copha cut into
60 Gram(s) Chilled unsalted butter, cut
into pieces
1/3 Cup(s) Sour cream
1 Egg
2 Teaspoon(s) 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 re-shape 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: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5
Fat; 4 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 2653
Calories From Fat: 781
Total Fat: 87.9g
Cholesterol: 354.9mg
Sodium: 7667mg
Potassium: 821.5mg
Carbohydrates: 430.4g
Fiber: 13.1g
Sugar: 120.4g
Protein: 42.5g

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