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Receta Almond Poppy Seed Scones
by Global Cookbook

Almond Poppy Seed Scones
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Ingredientes

  • 2 c. All-purpose flour
  • 1/3 c. Sugar
  • 1 Tbsp. Poppy seeds
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 c. Solid vegetable shortening, . chilled & cut into bits
  • 1/4 c. Butter, unsalted, chilled & . cut into bits
  • 1/3 c. Lowfat sour cream
  • 1 lrg Egg
  • 2 tsp Almond extract

Direcciones

  1. Traditionally served with tea in the afternoon, scones are lovely at brunch, too.
  2. Preheat the oven to 400 F. Mix the first 5 ingredients in a food processor. Add in the shortening and the butter. Using on/off turns, process till the mix resembles coarse meal. Whisk lowfat sour cream, egg and almond extract in a small bowl to blend. Add in to the flour mix in the food processor and pulse just till dough forms ball.
  3. Transfer dough to a lightly floured work surface.
  4. Press dough into a 15x3-inch rectangle. Cut into six 3x2 1/2-inch pcs. Cut each piece diagonally in half to create twelve triangles.
  5. Place the scones on a heavy baking sheet, spacing about 1-inch apart.
  6. Bake till puffed and pale golden brown, about 15 min.
  7. Can be made as much as 1 week ahead. Cold. Wrap in foil and freeze.
  8. Thaw, then rewarm in foil in a 350 F oven for about 8 min.** Bon
  9. macGregor