Almond Poppy Seed Scones Food

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LEMON POPPYSEED MINI SCONES



Lemon Poppyseed Mini Scones image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 24 mini scones

Number Of Ingredients 13

3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
5 teaspoons baking powder
2 sticks (8 ounces) salted butter, cold
1 tablespoon poppy seeds
2/3 cup heavy cream
Zest of 3 lemons plus 1/3 cup lemon juice
1 large egg
4 cups powdered sugar, sifted
1/3 cup whole milk, plus more if needed
Zest and juice of 1 lemon
Pinch of kosher salt
Poppy seeds, for sprinkling

Steps:

  • For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
  • Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
  • Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
  • Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
  • For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
  • Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.

LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h40m

Yield 8

Number Of Ingredients 10

2 ¾ cups self-rising flour
1 stick very cold unsalted butter, cut into cubes
2 tablespoons poppy seeds
½ cup white sugar
1 tablespoon lemon zest, or more to taste
1 large egg, beaten
2 tablespoons fresh lemon juice
⅓ cup whole milk, or more as needed
3 strawberries, or more to taste
1 cup powdered sugar, or more as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
  • Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
  • Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.1 g, Cholesterol 54.7 mg, Fat 13.8 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 560.8 mg, Sugar 28.4 g

ALMOND POPPY SEED MUFFINS



Almond Poppy Seed Muffins image

My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.

Provided by maggie

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

¾ cup white sugar
½ cup butter, softened
2 egg yolks
1 ½ teaspoons almond extract
1 teaspoon freshly grated lemon zest
1 ⅓ cups all-purpose flour
1 ⅛ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 ½ tablespoons poppy seeds
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
  • Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g

SAVORY SCONES



Savory Scones image

Provided by Food Network

Time 32m

Yield 12 to 13 servings

Number Of Ingredients 10

22 ounces all-purpose flour, sifted
1 teaspoon salt
1 tablespoon baking powder
6 ounces frozen butter
4 ounces blue cheese crumbs
3 ounces chopped fresh spinach
2 tablespoons chopped fresh parsley leaves
3 ounces chopped green onion
3 eggs, beaten
2 to 3 cups buttermilk, divided

Steps:

  • Preheat the convection oven to 350 degrees F.
  • Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

LEMON-POPPY SEED SCONES



Lemon-Poppy Seed Scones image

Provided by Julie Ledbetter

Categories     Bread     Citrus     Breakfast     Bake     Spring     Poppy     Bon Appétit

Yield Makes 8 scones

Number Of Ingredients 10

3 cups all purpose flour
1 cup plus 1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup (or more) whole milk

Steps:

  • Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
  • Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY



Dairy-Free Lavender Lemon Scones Recipe by Tasty image

Here's what you need: lemon, almond milk, whole wheat pastry flour, organic cane sugar, baking powder, salt, poppy seeds, food-grade lavender, coconut oil, large egg, powdered sugar

Provided by Crystal Hatch

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 11

1 lemon
½ cup almond milk, plus 1-2 teaspoons
2 ½ cups whole wheat pastry flour, plus more for dusting
½ cup organic cane sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons poppy seeds
1 tablespoon food-grade lavender
½ cup coconut oil, solid
1 large egg
1 cup powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Zest the lemon into a small bowl and set aside.
  • Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that's okay! This creates a dairy-free substitute for buttermilk.)
  • In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
  • Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.
  • Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
  • Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.
  • Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
  • Bake for 20-25 minutes, or until golden brown. Let cool.
  • Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
  • Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
  • Serve with hot tea.
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, Sugar 26 grams

LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

These Lemon Poppy Seed Scones are the perfect spring and summer treat! They are loaded with the perfect lemon flavor and topped with an irresistible glaze!

Provided by Whitney Wright

Categories     Dessert

Time 40m

Number Of Ingredients 16

2 cups all purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter, cubed
2 large eggs, lightly beaten
1/3 cup plain greek yogurt ((I use Fage brand... but brand doesn't matter. Use what you have))
3 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon zest
1 tablespoon butter, melted
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest

Steps:

  • Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside.
  • In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. Alternatively, you can use a pastry blender to cut in the butter if you don't want to use a food processor. (I just like that it's fast and easy!) Empty the flour mixture into a big bowl.
  • Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. (I like to use a fork at the beginning and then resort to my hands, it's easier). The dough will be slightly sticky, but not much.
  • On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
  • Using a pastry brush, gently brush each scone with the melted butter.
  • Bake for 18-21 minutes or until lightly golden brown along the edges.
  • While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
  • Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. *
  • Let glaze set. Enjoy! Store in an airtight container for 3 days.

Nutrition Facts : Calories 364 kcal, Carbohydrate 50 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 279 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

POPPY SEED SCONES



Poppy Seed Scones image

Leave a basket of these scones out for guests at any brunch or breakfast gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 6 scones

Number Of Ingredients 9

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more for tops
2 tablespoons poppy seeds
Zest of 1 lemon
1 large egg
2 tablespoons melted butter
1 1/4 cups buttermilk

Steps:

  • Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
  • In a separate bowl, whisk together egg, butter, and buttermilk.
  • Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
  • Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.

ALMOND POPPY SEED BREAD



Almond Poppy Seed Bread image

My husband's favorite breakfast quick bread. When I'm in a hurry, I put the batter in muffin tins and reduce the baking time. Eitherway, it is quick and easy to whip up because you just put everything in a bowl and then mix.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 11

3 cups flour
2 cups sugar
3 eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 tablespoons poppy seeds
1 1/2 cups milk
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavoring

Steps:

  • Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
  • Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
  • Bake at 350°F for 1 hour or until test done with toothpick.
  • Cool in pans for 10 minutes, remove from pans and cool completely.
  • Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.

Nutrition Facts : Calories 351.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 49, Sodium 316.7, Carbohydrate 50.8, Fiber 0.8, Sugar 28.9, Protein 5.1

ALMOND-POPPY SEED SCONES



Almond-Poppy Seed Scones image

Yield Makes 12

Number Of Ingredients 10

2 cups all purpose flour
1/3 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup ( 1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup sour cream
1 large egg
2 teaspoons almond extract

Steps:

  • Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
  • Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

ALMOND POPPY SEED SCONES



Almond Poppy Seed Scones image

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

Provided by Marz7215

Categories     Scones

Time 30m

Yield 16 scone wedges, 16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon poppy seed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cut intp pieces
1/3 cup sour cream
1 large egg
1 large egg yolk (save the ehgg white for the glaze)
1 teaspoon almond extract
2 tablespoons milk
1 egg white
sliced almonds

Steps:

  • Preheat oven to 400 degrees F.
  • Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. 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.
  • Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
  • For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
  • OR.
  • For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
  • Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
  • Bake 12 minutes or until golden brown.

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From foodandwine.com
Estimated Reading Time 4 mins


ALMOND AND POPPY SEED LOAF CAKE - COUNTRY LIVING
Directions. Preheat oven to 325 degrees F. Lightly grease an 8-by- 4-inch loaf pan. Whisk together flour, baking powder, and salt in a bowl. Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts.
From countryliving.com
5/5 (2)
Category Dessert
Servings 8
Total Time 1 hr 30 mins


ALMOND POPPYSEED SCONES - MARIJUANA RECIPES
Marijuana recipes — SCONES! Gone are the days of dry, bland scones that were simply carriers for butter or jam. These scones are moist and full of flavor, and the poppy seeds provide a wonderful bit of crunch. They are perfect for breakfast, or with a cup of tea for an afternoon snack. Just check your teeth for seeds in the mirror afterward!
From seniorstoner.com
Cuisine American, British, Holiday, Vegetarian
Estimated Reading Time 2 mins
Servings 12


LEMON POPPYSEED SCONES [VEGAN] - ONE GREEN PLANET
In a small bowl, stir together the almond milk and apple cider vinegar and set aside. In a large bowl, combine the flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Add in …
From onegreenplanet.org
Estimated Reading Time 2 mins


ALMOND-POPPY SEED SCONES RECIPE | CDKITCHEN.COM
Combine flour, sugar, baking powder, salt, and poppy seeds. With a pastry blender, cut in butter until crumbly. In a small bowl, combine egg, whipping cream, and almond extract. Stir into the dry mixture until moistened. Transfer dough to lightly floured surface and knead until dough forms a smooth ball. Roll dough into a 1-inch thick circle ...
From cdkitchen.com
Servings 8
Total Time 29 mins


KETO LEMON SUGAR & POPPY SEED SCONES [EASY & DELICIOUS]
Mix granulated erythritol and the zest of a lemon and mix with a fork for a rough sugar or in a food processor for a refined sugar. Once it’s dry, store in a container and sprinkle away! Yields 8 servings of Keto Lemon Sugar Poppy Seed Scones. The Preparation. 1 ½ cups almond flour; 2 tablespoons coconut flour; 1 tablespoon psyllium husk fiber; 1/2 teaspoon baking powder; ¼ …
From ruled.me
Estimated Reading Time 4 mins


ALMOND-POPPY SEED SCONES - BIGOVEN
Preheat oven to 200?c. Place the flour, sugar, poppy seeds, baking powder and salt in a food processor. With the motor running, add the shortening and butter and process until mixture resembles coarse breadcrumbs. Whisk sour cream, egg and almond extract in small bowl to blend. Add to the flour mixture in the processor and pulse just until ...
From bigoven.com
Reviews 1
Servings 1
Cuisine American
Category Bread


LEMON ALMOND POPPY SEED SCONES {30 ... - LIFE MADE SIMPLE
Lemon almond poppy seed scones are buttery, moist, and bursting with lemon zest! Poppy seeds and almonds add a nice crunch! These lemon almond poppy seed scones are perfect for breakfast, brunch, or a late night treat. For more must-have breakfast recipes, try Egg Muffins, Donut Muffins, and Overnight Oats. The Perfect Scone . I’ll be the first to admit, it …
From lifemadesimplebakes.com
4.9/5 (10)
Total Time 30 mins
Category Breakfast
Calories 604 per serving


ALMOND POPPY SEED SCONES | RECIPE | FOOD, RECIPES, SCONE ...
Jan 28, 2017 - Almond poppy seed scones are a perfect companion to afternoon tea or breakfast! They're moist, dense, crumbly, and not overly sweet.
From pinterest.ca


ICON MEALS RELEASES ITS HIGHER CALORIE SAVORY FLAVORS OF ...
Savory Protein Popcorns pack 10g of protein and more calories than the sweet flavors. Aug 7th, 2021. As promised, the meal prep company Icon Meals has launched the four new savory flavors of its popular, delicious, and calorie-dense snack, Protein Popcorn. The flavors are Salsa Cheddar, White Cheddar, Cheddar Cheese, and Movie Time, and while ...
From stack3d.com


ALMOND POPPY SEED SCONES | SWEET SAVORY, FOOD, TEA CAKES
Mar 20, 2013 - I'm pretty sure anything with almonds and poppy seeds is heavenly. These scones are no exception! This last weekend was cold and a bit snow...
From pinterest.com


ALMOND POPPY SEED SCONES RECIPE - COOKEATSHARE
Place the flour, sugar, poppy seeds, baking pwdr and salt in a food processor. With the motor running, add in the shortening and butter and process till mix resembles coarse breadcrumbs. Whisk lowfat sour cream, egg and almond extract in small bowl to blend. Add in to the flour mix in the processor and pulse just till dough forms a ball, don't ...
From cookeatshare.com


ALMOND POPPY SEED SCONES | RECIPE | TEA PARTY FOOD ...
Feb 3, 2017 - Almond poppy seed scones are a perfect companion to afternoon tea or breakfast! They're moist, dense, crumbly, and not overly sweet.
From pinterest.ca


ASTRAY RECIPES: ALMOND -- POPPY SEED SCONES
Almond -- poppy seed scones. Yield: 12 Scones. Measure Ingredient; 2 cups: All-purpose flour: ⅓ cup: Sugar: 1 tablespoon: Poppy seeds: 1 teaspoon: Baking powder: ½ teaspoon: Salt: ½ cup : Solid vegetable shortening;. chilled & cut into bits: ¼ cup: Butter; unsalted, chilled &. cut into bits: ⅓ cup: Sour cream: 1 large: Egg: 2 teaspoons: Almond extract: Traditionally served with tea in ...
From astray.com


ALMOND POPPY SEED SCONES – SERVING CALIFORNIA COMMUNITIES
Almond Poppy Seed Scones. These scones are moist, dense, crumbly and not to sweet. Yum! 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 ...
From marvalfoodstores.org


ALMOND POPPY SEED SCONES RECIPE - ALL INFORMATION ABOUT ...
Almond Poppy Seed Scones Recipe - Food.com tip www.food.com. Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place. Bake 12 minutes or until golden brown. Submit a Recipe …
From therecipes.info


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