Almond -- Poppy Seed Scones

2 c All-purpose flour
1/3 c Sugar
1 tb Poppy seeds
1 ts Baking powder
1/2 ts Salt
1/2 c Solid vegetable shortening chilled & cut into bits
1/4 c Butter; unsalted, chilled & cut into bits
1/3 c Sour cream
1 lg Egg
2 ts Almond extract

Preheat the oven to 400øF. Mix the first 5 ingredients in a food processor. Add the shortening and the butter. Using on/off turns, process until the mixture resembles coarse meal. Whisk sour cream, egg and almond extract in a small bowl to blend. Add to the flour mixture in the food processor and pulse just until dough forms ball. Transfer dough to a lightly floured work surface.

Press dough into a 15x3-inch rectangle. Cut into six 3x2 1/2-inch pieces. Cut each piece diagonally in half to form twelve triangles. Place the scones on a heavy baking sheet, spacing about 1-inch apart. Bake until puffed and pale golden, about 15 minutes.

Can be made as much as 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in a 350øF oven for about 8 minutes.

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