Almond poppy seed scones
Almond-Poppy Seed Scones recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon poppy seeds
- 1/3 cup butter
- 1 egg, beaten
- 1 teaspoon almond extract
- 1/2 cup whipping cream
- 1/3 cup sliced almonds
- 1 egg, beaten with 1 Tablespoon whipping cream
Preheat oven to 375 degrees. Combine flour, sugar, baking powder, salt, and poppy seeds. With a pastry blender, cut in butter until crumbly. In a small bowl, combine egg, whipping cream, and almond extract. Stir into the dry mixture until moistened.
Transfer dough to lightly floured surface and knead until dough forms a smooth ball. Roll dough into a 1-inch thick circle and cut into 8 triangular scones.
Place scones on lightly greased baking sheet. Brush lightly with glaze. Sprinkle with sliced almonds and sugar (optional). Bake about 15 minutes until lightly browned.
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