Zutaten für Almond Poppy Seed Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sour cream
- 1 large egg
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 tablespoons milk
- 1 large egg white
- 2 tablespoons sliced almonds
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Zubereitung von Almond Poppy Seed Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
- Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together sour cream, whole egg, egg yolk, almond extract, and milk until well combined.
- Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula or wooden spoon just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 5-6 times.
- **For Wedges:** Divide the dough in half. Pat each half into a 6-inch circle. Cut each circle into 8 wedges.
- **For Rounds:** Roll out the dough to 1/2-inch thickness. Use a floured 2-3 inch biscuit cutter to cut out rounds.
- Place scones onto the prepared baking sheet, leaving about 1 inch between each scone.
- Brush the tops of the scones with the beaten egg white.
- Sprinkle sliced almonds evenly over the egg wash.
- Gently brush with a little more egg white to help the almonds adhere.
- Bake for 12-15 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
22g
Carbs
5g
