Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
     1/3  cup           sugar
   1      tablespoon    poppy seeds
   1      teaspoon      baking powder
     1/2  teaspoon      salt
     1/2  cup           solid vegetable shortening
                        ch hilled & cut into bits
     1/4  cup           butter; unsalted -- chilled &
                        cu ut into bits
     1/3  cup           sour cream
   1      large         egg
   2      teaspoons     almond extract

Preparation:

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.