Recipe: Almond-Poppy Seed Scones [edit]

Step 1

Preheat oven to 200 c.

Step 2

Place the flour, sugar, poppy seeds, baking powder and salt in a food processor. With the motor running, add the shortening and butter and process until mixture resembles coarse breadcrumbs.

Step 3

Whisk sour cream, egg and almond extract in small bowl to blend. Add to the flour mixture in the processor and pulse just until dough forms a ball, do not over-process. Transfer dough to lightly floured work surface.

Step 4

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.

Step 5

Place the scones close together on a non-stick oven tray and brush with a little extra milk. Bake until puffed and pale golden, about 15 minutes.