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Ingredientes
- 2 c. plain flour
- 1/3 c. sugar
- 1 Tbsp. poppy seeds
- 1 tsp baking pwdr
- 1/2 tsp salt
- 100 gm chilled solid vegetable shortening, (copha) , cut into pcs
- 100 gm chilled unsalted butter, cut into pcs
- 1/3 c. lowfat sour cream
- 1 lrg egg
- 2 tsp almond extract
- 3 Tbsp. slivered almonds, toasted
Direcciones
- Preheat oven to 200 c.
- Place the flour, sugar, poppy seeds, baking pwdr and salt in a food processor. With the motor running, add in the shortening and butter and process till mix resembles coarse breadcrumbs.
- Whisk lowfat sour cream, egg and almond extract in small bowl to blend. Add in to the flour mix in the processor and pulse just till dough forms a ball, don't over-process. Transfer dough to lightly floured work surface.
- Flatten the dough into a 15mm. deep slab. Using a 6cm. round cutter, cut as many circles as you can then gather the scraps and flatten, cutting as many more scones as you can.
- Place the scones close together on a non-stick oven tray and brush with a little extra lowfat milk. Bake till puffed and pale golden brown, about 15 min.
