I am really on a scone kick lately. It’s just that they are so handy to have around for a quick breakfast on the go(after you’ve made them, of course) and these little almond poppyseed beauties are my very favorite. Like I said in the previous scone post, make sure that you do not overmix the flour. mix only until the ingredients are combined. That is the secret to getting perfectly tender, melt in your mouth scones. If you really love almond flavor, mix a little bit of the extract into the powdered sugar glaze. Keep these sealed in an air-tight container or ziploc bag and they will keep for about a week.
- 3 cups Flour
- 4 1/2 t. Baking Powder
- 6 T. Sugar
- 6 T. Cold Butter
- 1 t. Almond Extract
- 1 T. Poppyseeds
- 1 1/2 c. Heavy Cream
- In a large bowl, combine the dry ingredients.
- Cut the cold butter into the dry ingredients until it resembles a coarse meal.
- Stir in the poppyseeds. Make a well in the center of the flour mixture.
- Add the cream and the almond extract to the well and mix just to combine. DO NOT OVERMIX!! 🙂
- Roll dough until it is 1″ thick (I pat it out to this thickness on a floured surface).
- Cut the dough into circles using a biscuit cutter, or slice with a knife into squares or triangles.
- Place on tin foil lined cookie sheet spaced 1 1/2″ apart.
- Bake at 400 degrees for 5 minutes. Reduce the heat to 350 degrees and finish cooking for 10-12 minutes, or until the tops are lightly golden brown.
- Cool on rack and drizzle with a powdered sugar glaze(place 1 c. powdered sugar in a bowl and slowly whisk in water until it reaches the desired consistency).