BYU Home page
Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 2 - Almond Poppyseed Scone
Almond Poppyseed Scone
Heavy whipping cream   2-1/3 cups
Almond extract   3/4 tsp
Powdered sugar   1-3/4 cups
Milk   5-1/4 tsp
Vanilla extract   2/3 tsp
Flour   4-2/3 cups
Baking powder   2-1/4 Tsp
Salt   1 tsp
Sugar   2/3 cup
Poppyseeds   2-1/2 Tbsp
Preheat oven to 375°F. Mix flour, baking powder, salt, sugar, and poppy seeds together in a bowl. Add cream and extract to dry mixture. Mix only until combined, do not over mix. Pan in a 10 inch cake pan to form scones, refrigerate for 1 hour. Turn out dough and slice into 10 wedges. Place each scone on a cookie sheet, 3 inches apart. Bake in oven for 20 minutes or until golden brown. Allow to cool.
Glaze—Mix together powdered sugar, milk, and vanilla extract until smooth. Drizzle over each scone to cover entirely.