Preheat oven to 200øc.

Mix together the sugar, poppyseeds, baking powder, flour and salt in a food processor until well mixed. Add the shortening and butter and using on/off turns, process until mixture resembles coarse breadcrumbs. If necessary, add more flour to correct the texture.

Whisk the sour cream, egg and almond extract in small bowl to blend. Add to the flour mixture in processor and pulse just until dough forms a ball.

Transfer dough to lightly floured work surface.

Press dough into a rectangle and using round cutters, cut out 12 rounds. Roll the remainder and re-shape to cut more scones.

Place the scones on heavy large baking tray, spacing them 2 cm. Apart. Bake until puffed and pale golden, about 15 minutes. (These can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 180øc. Oven for 8 minutes.)

Per serving: 597 Calories (kcal); 28g Total Fat; (42% calories from fat); 11g Protein; 76g Carbohydrate; 221mg Cholesterol; 1654mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 4 1/2 Other Carbohydrates