Almond Poppyseed Drop Scones

Here is an amazing recipe for Scones. If you are like me you think of scones as the clump of bread dough that you drop in oil and fry. This is a completely different kind of scone. This is the kind of scone that you would find during tea time or at Great Harvest Bread Co. The recipe here was actually a cranberry/raisin scone recipe, but I changed it because I love almond and poppy seeds.

Almond Poppyseed Drop Scones

2 cups flour

1/3 cup sugar

2 tsp. baking powder

1/4 tsp. salt

6 Tbl. cold butter, cut up

2 Tbl. poppyseeds

1 1/2 tsp. almond flavoring

1/2 cup milk

1 large egg

1. Heat oven to 425 degrees.

2. Grease a cookie sheet.

3. Mix flour, sugar, baking powder and salt in a large bowl.

4. Cut in butter until fine crumbs (I have heard that this is easy with a food processor, but I don't have a large enough food processor. I put the butter in and smashed it up with a large fork. After a few minutes I used my very clean hands to crush the butter into the flour.)

5. Add poppyseeds to flour mixture.

6. In a cup, beat the egg, milk and almond flavoring together.

7. Add milk mixture to flour mixture; stir with a fork until moistened.

8. Drop 12 heaping spoonfuls, 2 inches apart onto greased cookie sheet.

9. Bake for 13 minutes or until golden.

10. Cool on a wire rack.

You can eat these plain or make a glaze to go over the top. I put a glaze on mine.

Glaze

2 cups powdered sugar

about 2 tsp almond flavoring

enough milk to make it thin (You don't want it too thin, but more thin than a butter cream frosting.)

Drizzle the glaze over the hot scones and allow glaze to harden. Most of the glaze will run down the sides.

NOTE--- Like I said before, I adapted this recipe from another one. You can take out the almond flavoring and the poppyseeds and add what ever else you like. For example, chocolate chips, raisins, cranberries, blueberries, white chocolate chips, raspberries. (Ohhhh...Blueberry White Chocolate Chip Scones...Yummm...)