Almond Poppy Seed Scones


For the Scones

2 cups flour

1/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup heavy cream plus a little extra for brushing the tops of the scones

1 egg

1 tsp almond extract

8 tbsp /half cup cold unsalted butter diced

1 tbsp poppy seeds

Sugar with large crystals like what you would get for cookie decorating

Slivered almonds

For the Glaze

1/2 cup powdered sugar

1/4 tsp almond extract

1/4 tsp vanilla extract

4 tsp cream

2 tsp milk

For the scones

Preheat your oven to 400.

In the bowl of a food processor, mix flour, sugar, baking powder, salt.

Add cold butter cubes and pulse in the food processor until it is the texture of wet sand.

Don't have a food processor, use a pastry blender, a fork, or your fingertips, or a whisk to mash.

Beat egg, cream, almond extract in a separate bowl.

Pour into food processor bowl, along with poppy seeds and pulse with flour mixture until combined.

Pat mixture into a ball and shape into a 7" square.

Cut into 9 pieces, then cut each square diagonally to make 18 triangle shaped scones.

Arrange on a baking sheet.

Brush the tops of the scones with cream and shake on sugar crystals liberally.

Press slivered almonds into the tops of each scone.

Bake for 12 to 17 minutes, or until golden brown around the bottoms and tops are lightly golden.

Cool on a wire rack.

For the Icing

Mix together powdered sugar, extracts and cream.

Decide after mixing if it is the right consistency or if it needs the milk.

Add the milk if necessary and if still too thick, mix in 1 tsp at a time, until it is thin enough to drizzle.

Spoon icing into a heavy ziploc bag and cut off a very small corner for drizzling icing.

Pipe it in a zig zag pattern over the tops of all the scones.

Let icing dry completely before serving or store in an airtight container. Enjoy!
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