Almond Poppy Seed Scones Recipe

Ingredients for Almond Poppy Seed Scones

• All Purpose Flour
• 1/2 cup granulated sugar
• Poppy Seed
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
• 1/2 cup sour cream
• Egg
• 1 large egg yolk
• Almond Extract
• 1/4 cup milk (or more, as needed)
• 1 large egg white, lightly beaten
• 1/4 cup sliced almonds

How to Make Almond Poppy Seed Scones

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
3. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together sour cream, whole egg, egg yolk, almond extract, and milk until well combined.
5. 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.
6. Turn the dough out onto a lightly floured surface and gently knead 5-6 times.
7. **For Wedges:** Divide the dough in half. Pat each half into a 6-inch circle. Cut each circle into 8 wedges.
8. **For Rounds:** Roll out the dough to 1/2-inch thickness. Use a floured 2-3 inch biscuit cutter to cut out rounds.
9. Place scones onto the prepared baking sheet, leaving about 1 inch between each scone.
10. Brush the tops of the scones with the beaten egg white.
11. Sprinkle sliced almonds evenly over the egg wash.
12. Gently brush with a little more egg white to help the almonds adhere.
13. Bake for 12-15 minutes, or until golden brown and cooked through.