Almond Poppy Seed Scones

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

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Steps

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Preheat oven to 400 degrees f.

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Combine dry ingredients in a medium sized bowl.

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Cut the butter with a pastry cutter to make a coarse meal.

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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.

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Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended.

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Turn dough onto floured surface and knead slightly five or six times.

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For wedges: divide the dough into two equal sized balls.

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Pat each ball into 6 inch circles , slightly domed in shape.

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Cut into 8 wedges.

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Or.

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For rounds: roll dough out to 1 / 2 inch thick and cut into rounds with a floured biscuit cutter.

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Place wedges or rounds on an ungreased baking sheet , allowing an inch or more between each scone.

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Brush with egg white and decorate the tops with sliced almonds.

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Carefully brush a little more egg white on top to help hold the almonds in place.

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Bake 12 minutes or until golden br.

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Ingredients

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all-purpose flour, granulated sugar, poppy seed, baking powder, salt, unsalted butter, sour cream, egg, egg yolk, almond extract, milk, egg white, sliced almonds