Almond Poppy Seed Scones

Recipe by Marz7215
READY IN: 30mins




  • 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.