Almond Poppyseed Scones
Servings: 6 scones
Cost: $2-3
Ingredients
- 1-1/2 cups unbleached all-purpose flour
- 1/2 cup almond meal
- 1/4 cup white sugar
- 1 Tbsp poppyseed
- 1/4 tsp salt
- 1 tsp baking powder
- 6 Tbsp unsalted butter, cubed
- 1 large egg
- 1/2 cup low-fat vanilla yogurt
- 1/2 tsp almond extract
- 1 tsp lemon zest
- 1/4 cup almonds, sliced and crushed (optional)
Instructions
- Combine all the dry ingredients (flour, sugar, poppyseed, salt, baking powder) in a large bowl.
- Add the butter to the flour mixture. Using your hands, pinch the butter pieces and mix it into the flour until a flaky mixture results. Alternatively, use a pastry cutter.
- In small bowl, whisk together the egg, yogurt, almond extract and zest.
- Make a well within the flour mixture and in small batches, add the yogurt mixture, making sure that the batter is thoroughly mixed before adding more yogurt mixture. It will get sticky, but be patient to let everything combine well.
- Reshape the dough into a rough circle, fairly thick, about 1.5-2 inches high. Let it rest in the fridge for 30 min.
- Preheat the oven to 350ºF.
- Using a sharp knife, cut the scone dough into 6 slices and place onto a baking sheet, 2 inches apart. Sprinkle crushed almonds on top.
- Bake for about 18 minutes, or until barely golden.
Notes
- Almond meal can be substituted equally with almond flour - almond meal just gives a nice color and texture
- Yogurt can be substituted with sour cream, whatever you have on hand
- Almond slices optional, but if you choose to use it to decorate, hand crushing almond slices gives a nice look