Heat oven to 400 degrees F. Line two baking sheets with parchment paper or butter
and flour them.
In a large bowl, sift together flour, sugar, baking powder, salt and baking soda.
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.
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.
In a medium bowl using an electric mixer, mix orange rind, buttermilk, 1 egg
and almond extract, until well blended.
Add buttermilk mixture to flour mixture and stir vigorously until dough forms
Turn out onto a lightly floured work table and knead 6 to 8 turns. Shape into
a rectangle and roll out to a 1/2-inch thickness. Using a 2 1/2-inch round cookie
cutter, cut out scones and place on the cookie sheets.
In a small bowl, beat remaining egg with a tablespoon of water; use this to brush
the tops of the scones. If desired, sprinkle the tops with sugar and-or crushed
Bake for 14 to 16 minutes, or until lightly golden.
Cool on wire racks.
Yield: 20 scones
Posted by Annette at Recipe Goldmine 8/4/2001 6:25 pm.