ALMOND-POPPY SEED SCONES

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup solid vegetable shortening, chilled and cut into bits
1/4 cup butter ; unsalted chilled &
cut into bits
1/3 cup sour cream
1 large egg
2 teaspoons almond extract

Preheat the oven to 400 degrees F.

Mix the first 5 ingredients in a food processor. Add the shortening and the butter. Using on/off turns, process until the mixture resembles coarse meal.

Whisk sour cream, egg and almond extract in a small bowl to blend. Add to the flour mixture in the food processor and pulse just until 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 pieces. Cut each piece diagonally in half to form twelve triangles. Place the scones on a heavy baking sheet, spacing about 1-inch apart.

Bake in 400 degree F oven until puffed and pale golden, about 15 minutes.

Can be made as much as 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in a 350 degree F oven for about 8 minutes.

Servings: 12
Source: Bon Appetit magazine, December 1996