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Ingredients
- 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
Directions
- Traditionally served with tea in the afternoon, scones are lovely at brunch, too.
- 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.
- Transfer dough to a lightly floured work surface.
- 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.
- Place the scones on a heavy baking sheet, spacing about 1-inch apart.
- Bake till puffed and pale golden brown, about 15 min.
- Can be made as much as 1 week ahead. Cold. Wrap in foil and freeze.
- Thaw, then rewarm in foil in a 350 F oven for about 8 min.** Bon
- macGregor
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 128 | 55% |
| Total Fat 14.56g | 18% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 2.86g | |
| Cholesterol 31mg | 10% |
| Sodium 214mg | 9% |
| Potassium 44mg | 1% |
| Total Carbs 21.97g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.98g | 4% |
| Protein 2.97g | 5% |
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