Orange Almond Buttermilk Scones
Ingredients
- 0 cup flour
- 0.5 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 0.5 tsp baking soda
- 0.5 cup butter, chilled and cut into small pieces
- 1 each roll almond paste (7 ounces), chilled
- 1 tbsp grated orange rind, no pith
- 1 cup buttermilk
- 2 each eggs
- 1 tsp pure almond extract
Instructions
- 1
Sugar and crushed almonds, optional garnish Preheat oven to 400 degrees F.
- 2
Line two baking sheets with parchment paper or butter and flour them.
- 3
In a large bowl, sift together flour, sugar, baking powder, salt and baking soda.
- 4
Cut butter into the flour mixture using a pastry blender or food processor until mixture has a coarse texture, with small-pea-size pieces of butter visible.
- 5
Using the large-hole side of a box grater, grate the chilled almond paste into the bowl of flour mixture and toss until completely mixed in.
- 6
In a medium bowl using an electric mixer, mix orange rind, buttermilk, 1 egg and almond extract, until well blended.
- 7
Add buttermilk mixture to flour mixture and stir vigorously until dough forms a ball.
- 8
Turn out onto a lightly floured work table and knead 6 to 8 turns.
- 9
Shape into a rectangle and roll out to a 1/2-inch thickness.
- 10
Using a 2 1/2-inch round cookie cutter, cut out scones and place on the cookie sheets.
- 11
In a small bowl, beat remaining egg with a tablespoon of water; use this to brush the tops of the scones.
- 12
If desired, sprinkle the tops with sugar and-or crushed almonds.
- 13
Bake for 14 to 16 minutes, or until lightly golden.
- 14
Cool on wire racks.
- 15
Makes 20 scones