Tuesday, September 7, 2010

Almond poppyseed scones

I'll say it now, I'm sorry. These aren't cookies, but I wanted scones tonight. So scones are what you get! Light, fluffy and scrumptious!
1 (12.5oz. can) poppyseed filling
4 3/4 c. Flour
1 Tbs. Baking powder
3/4 tsp. Baking soda
1/2 c. granulated sugar
1 1/4tsp salt
1 c. + 1Tbsp unsalted butter, cold
1 1/2 c. buttermilk
1 tsp. lemon zest
1 tsp. vanilla
2 tsp. almond extract

3 Tbsp butter, melted
Large crystal sugar or granulated sugar for sprinkling
sliced almonds

Preheat oven to 400 degrees.
Sift together flour, baking powder, baking soda. Add sugar and salt. Using a stand mixer with a paddle attachment, set on low and begin mixing. Cut butter into 1/2 inch cubes and add bit by bit, pulsing the mixer. The goal is to end up with a coarse mixture with pea-sized lumps of butter. Add the buttermilk all at once along with the vanilla and almond extracts, lemon zest and poppyseeds. Mix until the dough just comes together. If the dough is too dry you may need to add another splash of buttermilk. You still want to see butter chunks.
Dust your work surface with flour and turn out the dough. Roll the dough out into a rectangle 18 inches long, 5 inches wide and 1 1/2 inches thick. Brush the top with the melted butter and sprinkle with sugar and almonds. Using a pastry scraper, knife, exact-o knife etc. cut the dough into triangles. Transfer to a baking sheet lined with parchment paper or a silicone mat.
Bake for 25 minutes or until the tops are lightly browned.

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