Instructions: Preheat oven to 200 c.

Place the flour, sugar, poppy seeds, baking powder and salt in a food processor. With the motor running, add the shortening and butter and process until mixture resembles coarse breadcrumbs.

Whisk sour cream, egg and almond extract in small bowl to blend. Add to the flour mixture in the processor and pulse just until dough forms a ball, do not over-process. Transfer dough to lightly floured work surface.

Flatten the dough into a 15mm. deep slab. Using a 6cm. round cutter, cut as many circles as you can then gather the scraps and flatten, cutting as many more scones as you can.

Place the scones close together on a non-stick oven tray and brush with a little extra milk. Bake until puffed and pale golden, about 15 minutes.

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