Tahini Sunflower Seed Scones Recipes

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ALMOND POPPY SEED SCONES

This scone comes out light and sweet. It has an elegant presentation, an excellent addition to a brunch table.

Provided by Marz7215

Categories     Scones

Time 30m

Yield 16 scone wedges, 16 serving(s)

Number Of Ingredients 13



Almond Poppy Seed Scones image

Steps:

  • Preheat oven to 400 degrees F.
  • Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
  • Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
  • For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
  • OR.
  • For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
  • Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
  • Bake 12 minutes or until golden brown.

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon poppy seed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cut intp pieces
1/3 cup sour cream
1 large egg
1 large egg yolk (save the ehgg white for the glaze)
1 teaspoon almond extract
2 tablespoons milk
1 egg white
sliced almonds

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