Almond poppy seed scones

Almond-Poppy Seed Scones recipe

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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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