I woke up this morning without any carbs to go with my coffee. I remembered seeing a scone recipe on one of the food blogs I follow. I surfed around my bookmarks until I found it on The Kitchen Sink Recipes. I made some minor tweaks to the recipe. It called for a tablespoon of almond extract which I thought was too much so I used a teaspoon. It was just the perfect amount. Any more, and I think it would have had that bitter almond taste. Just one woman’s opinion, do as you like. I was out of fresh buttermilk so I used half and half with a tablespoon of buttermilk powder mixed in.
You’ll notice my scones are more yellow than the original. That’s because I used a fresh egg with an amazing yellow yolk. By “fresh” I mean, I lifted the chicken up and took it out from under her, “fresh.” I also added some sparkling sugar to the tops before baking.
You want one, don’t you? Here’s the recipe.
Almond Poppy Seed Scones
1 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/8 teaspoons salt
1 tablespoon poppy seeds
4 tablespoons chilled butter, cut into small pieces
1/2 cup buttermilk, plus more for brushing
1 teaspoon almond extract
1 egg, beaten with fork
Preheat oven to 400°. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the chilled butter with a pastry blender. Add the poppy seeds, tossing to combine.
In another bowl, combine buttermilk, almond and eggs. Pour the buttermilk mixture into the flour mixture and stir until just combined.
On a lightly floured surface, knead the dough several times. Roll or pat the dough out into a rectangle (approximately 8 x 4-inches).
Using a bench scraper or large knife, cut the rectangle into 4 (2 x 2-inch) squares. Cut each square in half, diagonally, to create 8 triangular scones. Transfer to the lined baking sheet. The scones will seem tiny but they rise and spread out quite a bit. Plus, you have an excuse to eat two that way.
Brush the scones lightly with buttermilk. Sprinkle with sparkling sugar. Bake for 13 to 14 minutes, until golden around the edges.
You can eat them just as they are or make a glaze of powdered sugar, milk, and just a drop of almond extract.